Tomato Bread Salad Serving Size - 8 Prepared By - Lois & Wade Recipe Rating
			Tomato Bread Salad: 3 pounds ripe plum tomatoes cut into large cubes 2 cups thinly sliced red onions 1 cup slivered fresh basil leaves 2/3 cup extra virgin olive oil Salt and Coarsely ground black pepper to taste 3 cups Herby Garlic Croutons (recipe follows) Herby Garlic Croutons: 3 tablespoons unsalted butter 3 tablespoons olive oil 3 cups stale bread cubes (about ½ inch thick) 3 large cloves garlic, minced 1 tsp chopped fresh parsley 1 tsp snipped fresh chives 1 tsp chopped fresh tarragon 3 tablespoons freshly grated Parmesan cheese
			Tomato Bread Salad - Combine the tomatoes, red onions, basil, olive oil, vinegar, and salt and pepper in a large bowl. Herby Garlic Croutons - Heat the butter and oil in a large nonstick skillet. Add the bread cubes and cook over medium high heat, tossing them constantly with a wooden spoon for 3 to 4 minutes. Reduce the heat to medium-low. Add the garlic and herbs. Continue to cook the croutons, tossing frequently, until golden brown, about 20 minutes. Transfer them to a bowl and toss with the Parmesan. Cool to room temperature, and store in an airtight container until ready to use.