 | | Directions |
- Preheat oven to 375°.
- Remove crusts from bread and cut into 1/2 inch cubes.
- Melt butter in a large skillet until it foams. Add garlic, cook until fragrant (30 seconds to 1 minute). Add bread cubes and toss to coat with butter. Season with salt and pepper to taste and place on a baking sheet; toast in oven until crispy (5-10 minutes).
- While croutons are toasting, mix all other ingredients, except for cheese, in a large bowl. Add croutons, toss. Add parmesean cheese and stir. Sprinkle more cheese on top, if desired.
- Can be served on a platter or with large lettuce leaves on individual salad plates.
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Prep Time: 25 minutes
Cook Time: 10 minutes
|  | | Ingredients | | | |
| - | | CROUTON INGREDIENTS |
| - | | 1/2 cup unsalted butter |
| - | | 1 tablespoon garlic, minced |
| - | | 6 cups day old bread--preferably a French or Italian loaf |
| - | | salt and pepper to taste |
| - | | SALAD INGREDIENTS |
| - | | 2 pounds tomatoes, diced |
| - | | 1/4 cup red onion, minced |
| - | | 2 teaspoons garlic, minced |
| - | | 1/2 cup olive oil |
| - | | 2 tablespoons lemon juice |
| - | | 2 tablespoons fresh basil leaves, chopped |
| - | | 1 tablespoon fresh tarragon leaves, chopped |
| - | | 1 teaspoon kosher salt |
| - | | fresh ground black pepper to taste |
| - | | 1/2 cup parmesan cheese |
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