Tomato & Bread Salad with Lemon Parsley Dressing

This salad is a variation on the bread salads of Italy and the Middle East. The high proportion of vinegar and lemon juice in the dressing softens the bread perfectly.

Serves: 8Prep: 35 minutesCook: 5 minutesTotal: 40 minutes

Serves: 8

Ingredients

  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup red wine vinegar
  • 3 cloves garlic, pressed or minced
  • 1/2 cup fresh parsley leaves, roughly chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 seedless cucumbers, halved and sliced
  • 1 cup fresh basil leaves, chiffonade
  • 2 packs cherry tomatoes (assorted colors)
  • 1 large red onion, peeled and sliced
  • 1/4 cup fresh assorted herb leaves
  • 1/2 cup pitted Kalamata olives
  • 5 cups (1” size) artisan bread cubes, toasted in 350°F oven until lightly browned
  • 3 bunches fresh salad greens, trimmed, washed and torn into bite size pieces
  • 1 1/2 cups shredded Parmesan cheese, divided

Directions

  • Combine the olive oil, red wine vinegar, parsley, lemon juice, garlic, salt and pepper in a medium bowl; whisk together until well blended.
  • Reserve ¼ cup of the Parmesan cheese. Combine all the salad ingredients in a large serving bowl. Add enough dressing to moisten the ingredients (you will probably have some dressing leftover).
  • Toss well to gently coat. Top with remaining Parmesan cheese and serve immediately.
  • Refrigerate leftovers.

Recipe Information

Serves: 8

Ingredients

  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup red wine vinegar
  • 3 cloves garlic, pressed or minced
  • 1/2 cup fresh parsley leaves, roughly chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 seedless cucumbers, halved and sliced
  • 1 cup fresh basil leaves, chiffonade
  • 2 packs cherry tomatoes (assorted colors)
  • 1 large red onion, peeled and sliced
  • 1/4 cup fresh assorted herb leaves
  • 1/2 cup pitted Kalamata olives
  • 5 cups (1” size) artisan bread cubes, toasted in 350°F oven until lightly browned
  • 3 bunches fresh salad greens, trimmed, washed and torn into bite size pieces
  • 1 1/2 cups shredded Parmesan cheese, divided

Directions

  • Combine the olive oil, red wine vinegar, parsley, lemon juice, garlic, salt and pepper in a medium bowl; whisk together until well blended.
  • Reserve ¼ cup of the Parmesan cheese. Combine all the salad ingredients in a large serving bowl. Add enough dressing to moisten the ingredients (you will probably have some dressing leftover).
  • Toss well to gently coat. Top with remaining Parmesan cheese and serve immediately.
  • Refrigerate leftovers.