Bruschetta Salad

This is a recipe I adapted from the Food Network Magazine. Originally it had fresh dill and green onions, I decided to use fresh basil and parsley. Also I added lots of parmesan cheese. :)

 
Ingredients:
8 thick slices of crusty bread (I used a whole loaf of a medium sized wheat)
2 tablespoons of dijon mustard
2 tablespoons of lemon juice (fresh is best!)
4 tablespoons of red wine vinegar
1/2 cup of sliced basil
1/2 cup of chopped parsley
4 pounds of tomatoes (whichever kind looks the tastiest)
1 4oz block of parmesan cheese
1 clove of garlic
   olive oil

Directions:
Cut the bread into cubes, spread out on a cookie sheet and drizzle with a little bit of olive oil. Bake in the oven at 400*, until they are light brown and crunchy . When the croutons come out, rub with garlic and sprinkle with salt and pepper. 

Whisk together mustard, lemon juice, vinegar, and salt and pepper in a bowl. Add 4 tablespoons of olive oil. I also added 1 tablespoon of water because the dressing was a little too sour.

Shave the parmesan cheese and set aside in a bowl. I used a vegetable peeler.

Chop up the tomatoes, add the fresh herbs and about half the dressing in a bowl big enough to hold the croutons too. 

It is ok to add the croutons to the tomato salad 30 minutes to an hour before serving, but wait to add the cheese until the last minute. When everybody is hungry, look to see if the croutons are too dry, if they need it add more dressing and sprinkle on the cheese.

Feeds a crowd.