Ingredients:
- 4 cups of day-old bread, cut into cubes
- 4 large ripe tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 cucumber, chopped
- 1/2 cup of pitted black olives, halved
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of fresh parsley leaves, chopped
- 1/2 cup of extra-virgin olive oil
- 3 tablespoons of red wine vinegar
- 1 clove of garlic, minced
- Salt and pepper to taste
Start by preparing the vegetables. In a large bowl, combine the chopped tomatoes, red onion, and cucumber. Toss lightly to combine and set aside.
Next, prepare the bread cubes and black olives. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the bread cubes and cook, stirring occasionally, until they are golden and crispy, about 5 minutes. Add the black olives and cook for an additional 2 minutes.
In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper.
To assemble the salad, add the bread and olive mixture to the bowl with the vegetables. Pour the dressing over the top and toss gently to combine. Add the chopped basil and parsley, and toss again. Serve immediately and enjoy!