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 |
| ; 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 |
| ; strips | |
| ¼ cup | Chopped parsley |
| 1 large | Garlic clove; minced |
| 1 tablespoon | Lemon juice |
| ¼ cup | Red wine vinegar |
| ½ cup | Olive oil |
| Salt & pepper; to taste | |
| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.