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.

Hands-on Time: 35 minutes | Total Time: 40 minutes | Servings: 8 | Difficulty: Medium

  • ¾ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • ½ cup red wine vinegar
  • 3 cloves garlic, pressed or minced
  • ½ 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
  • 1-2 packs cherry tomatoes (assorted colors)
  • 1 large red onion, peeled and sliced
  • ¼ cup fresh assorted herb leaves
  • ½ 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
  • 1-1½ cups shredded Parmesan cheese, divided
  1. Combine all the dressing ingredients in a medium bowl; whisk together until well blended.
  2. 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).
  3. Toss well to gently coat. Top with remaining Parmesan cheese and serve immediately.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 730, Calories from Fat 300, Total Fat 33g (51% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 1430mg (60% DV), Carbohydrates 90g (30% DV), Dietary Fiber 9g (36% DV), Sugars 7g, Protein 20g, Vitamin A 440%, Vitamin C 60%, Calcium 30%, Iron 50%.

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