| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Home5 |
1 |
servings |
INGREDIENTS
| 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 |
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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