Summer tomato bread salad

Yield: 1 servings

Measure Ingredient
1 small Loaf crusty french or sourdough bread; cut into cubes
4 larges Or 8 small tomatoes; cut into bite-sized
\N \N ; pieces
1 large Cucumber; seeded and sliced
1 small Red onion; diced
½ cup Pitted kalamata olives; halved
¼ cup Basil leaves; cut into thin
\N \N ; strips
¼ cup Chopped parsley
1 large Garlic clove; minced
1 tablespoon Lemon juice
¼ cup Red wine vinegar
½ cup Olive oil
\N \N Salt & pepper; to taste
\N \N Freshly grated parmesan cheese

In a large salad bowl combine all of the ingredients, except for the cheese. Toss well. Cover and refrigerate for 30 minutes, minimum, or up to 3 hours to blend flavors. Bring to room temperature before serving. Garnish each plate with plenty of parmesan cheese.

Serves 4-6 people.

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