Ingredients

The following ingredients have 8 Servings
  • 6 cups Italian bread (cut into large cubes, about 3/4 of a loaf)
  • 1 English cucumber (halved, seeded and diced)
  • 6 tomatoes (small to medium, cut into large cubes)
  • 1/2 red onion (finely diced)
  • 1/2 cup extra virgin olive oil (divided)
  • 1 Tbsp red wine vinegar
  • 1 tsp kosher salt (divided)
  • 1/4 tsp ground black pepper
  • 20 basil leaves (cut into thin strips)
  • 1/4 cup grated parmesan cheese

Instruction

  • Cut up the bread into large cubes, about one to one and one-half inch square. 
  • Heat 1/4 cup of olive oil in a large sauté pan over medium-low heat. Add the bread cubes and sprinkle with 1/4 teaspoon of salt. Cook, frequently stirring, for five to ten minutes, until nicely browned. Add more olive oil if you need it. Remove the pan from the heat and set aside.
  • Chop the tomatoes into large cubes. Finely dice the onion. Slice the cucumber in half and use a sharp spoon to scoop out the seeds. Do not peel. Chop the remaining cucumber. Set aside. 
  • Add one-quarter cup of olive oil, one tablespoon of red wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon of pepper to a small bowl and mix well. 
  • Add the bread cubes, cucumber, tomatoes, and onion in a large bowl and toss to combine.
  • Pour on the salad dressing and add most of your basil and grated parmesan and toss again. Reserve a little of each for garnish. 
  • Garnish with the remaining basil and parmesan. Cover and allow to sit at room temperature for up to one hour, or until you are ready to serve the salad.