Recipe for Summer Tomato Bread Salad

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 sm	Loaf crusty french or sourdough bread, cut into cubes
4 lrg	Or 8 small tomatoes, cut into bite-sized pieces
1 lrg	Cucumber, seeded and sliced
1 sm	Red onion, diced
1/2 cup	Pitted kalamata olives, halved
1/4 cup	Basil leaves, cut into thin strips
1/4 cup	Chopped parsley
1 lrg	Garlic clove, minced
1 tbl	Lemon juice
1/4 cup	Red wine vinegar
1/2 cup	Olive oil
	Salt & pepper, to taste

Instructions:

Instructions: 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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