Bread Salad

Name: Bread Salad
Yield: 8
Ingredients: Toasted bread cubes (about 6 cups); 1/2 cup olive oil; 2 cloves garlic, minced; 3 slices Italian bread, crust removed, cut into 1 cm (1/2 inch) cubes; For the dressing; 3 tablespoons vinegar; 2 tablespoons chopped red onion; 1 and 1/2 tablespoons chopped fresh parsley; 2 tablespoons lemon juice; 3/4 cup olive oil; Salt and black pepper to taste; For the salad; 2 cups diced cucumber, seeded; 2 large tomatoes, cut into 1 cm (1/2 inch) cubes; 4 large leaves of fresh mint, coarsely chopped; 1 tablespoon pitted and drained green olives; 1/2 teaspoon dried oregano; 1 tablespoon chopped fresh basil; 14 black olives; 1 head lettuce; 4 sprigs of fresh parsley

1
Toasted bread cubes (about 6 cups)
2
1/2 cup olive oil
3
2 cloves garlic, minced
4
3 slices Italian bread, crust removed, cut into 1 cm (1/2 inch) cubes
5
For the dressing
6
3 tablespoons vinegar
7
2 tablespoons chopped red onion
8
1 and 1/2 tablespoons chopped fresh parsley
9
2 tablespoons lemon juice
10
3/4 cup olive oil
11
Salt and black pepper to taste
12
For the salad
13
2 cups diced cucumber, seeded
14
2 large tomatoes, cut into 1 cm (1/2 inch) cubes
15
4 large leaves of fresh mint, coarsely chopped
16
1 tablespoon pitted and drained green olives
17
1/2 teaspoon dried oregano
18
1 tablespoon chopped fresh basil
19
14 black olives
20
1 head lettuce
21
4 sprigs of fresh parsley

Ingredients

1
Toasted bread cubes (about 6 cups)
2
1/2 cup olive oil
3
2 cloves garlic, minced
4
3 slices Italian bread, crust removed, cut into 1 cm (1/2 inch) cubes
5
For the dressing
6
3 tablespoons vinegar
7
2 tablespoons chopped red onion
8
1 and 1/2 tablespoons chopped fresh parsley
9
2 tablespoons lemon juice
10
3/4 cup olive oil
11
Salt and black pepper to taste
12
For the salad
13
2 cups diced cucumber, seeded
14
2 large tomatoes, cut into 1 cm (1/2 inch) cubes
15
4 large leaves of fresh mint, coarsely chopped
16
1 tablespoon pitted and drained green olives
17
1/2 teaspoon dried oregano
18
1 tablespoon chopped fresh basil
19
14 black olives
20
1 head lettuce
21
4 sprigs of fresh parsley

Directions

1
Prepare the bread cubes: heat 1/2 cup olive oil in a skillet over medium heat
2
Add garlic and fry until lightly browned (about 2 minutes)
3
Remove garlic
4
Add bread and stir to coat the bread evenly, then remove from heat
5
Transfer bread cubes to a baking dish
6
Bake in a preheated oven at 200°C (400°F) for 30 minutes, or until crispy
7
Allow to cool and store in an airtight container at room temperature
8
Make the dressing: combine vinegar, onion, parsley, lemon juice, and olive oil in a bowl
9
Gradually add olive oil while whisking with a hand mixer
10
Taste and adjust seasoning as needed
11
Store dressing in the refrigerator (this can be prepared ahead of time.)
12
Assemble the salad by combining cucumber, tomato, mint, olives, oregano, basil, and black olives in a large bowl
13
When serving, toss salad with toasted bread cubes, black olives, and dressing
14
Garnish with fresh parsley leaves and serve immediately