I learned this recipe from a show called Real Simple. It is croutons with olives and tomatoes, which is a nice salad alternative when you already have enough green things on the plate. I also like it toasted in a pie pan the next day, with a sprinkle more of Parmesan.
5 cups 1-inch whole wheat bread cubes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup minced parsley
1/2 teaspoon salt
6 large ripe tomatoes cut into wedges
1 large red onion, cut into 1/2-inch dice
1/2 cup oil-cured olives, pitted and coarsely chopped
1/2 cup fresh basil leaves
1/2 cup shaved Parmesan
Dry the bread in a 350° F oven on a cookie sheet for 15 minutes or until lightly browned, stirring occasionally. In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt. Fold in the bread, tomatoes, onion, olives, and basil. Toss with the Parmesan. Serve.
Yield: Makes 8 servings
