1 sm Loaf crusty french or
-sourdough bread; cut into
-cubes
4 lg Or 8 small tomatoes; cut
-into bite-sized
; pieces
1 lg Cucumber; seeded and sliced
1 sm Red onion; diced
1/2 c Pitted kalamata olives;
-halved
1/4 c Basil leaves; cut into thin
; strips
1/4 c Chopped parsley
1 lg Garlic clove; minced
1 tb Lemon juice
1/4 c Red wine vinegar
1/2 c 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.
Yields
1 servings