2 cups cubed Italian bread, about half of one small loaf
¼ cup olive oil
2 cups mixed salad greens
2 medium, ripe tomatoes, cut into wedges
½ red onion, thinly sliced
½ cup fresh basil, cut into thin strips
¼ cup Gaeta or Niçoise olives
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
salt and freshly ground pepper to taste
¼ cup thick shavings of Parmigiano Reggiano
1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss cubed bread with ¼ cup olive oil. Spread the bread evenly on a baking sheet and bake in preheated oven until golden, about 5-10 minutes. Remove and allow to cool.
2. In a salad bowl, combine salad greens, diced tomatoes, sliced onions, basil, and olives.
3. In a small bowl, whisk together ¼ cup olive oil and balsamic vinegar. Toss the dressing mixture with the salad mixture and season with salt and pepper. Just before serving, toss in the shavings of Parmigiano Reggiano.