1 gallon crusty bread, cut into 1-in. (2.5-cm) cubes
21 ounces tomatoes, diced
2 1/2 ounces fresh basil, chopped
2 1/2 ounces fresh parsley, chopped
5 ounces red bell peppers, diced
5 ounces mushrooms, marinated
2 teaspoons garlic, chopped
garlic salt, to taste
lemon pepper, to taste
5 ounces olive oil
3 1/2 ounces red wine vinegar
chopped parsley, as needed to garnish
parmesan, grated, as needed to garnish
Servings: 20
1. Spread the bread cubes out on a sheet pan and allow them to dry at room temperature for 3 to 4 hours.
2. Mix the remaining ingredients together in a large bowl until everything is evenly distributed.
3. Toss the bread cubes into the salad and coat them well with the salad liquid.
4. Serve at room temperature, garnished with a light sprinkle of chopped parsley and grated Parmesan.
21 ounces tomatoes, diced
2 1/2 ounces fresh basil, chopped
2 1/2 ounces fresh parsley, chopped
5 ounces red bell peppers, diced
5 ounces mushrooms, marinated
2 teaspoons garlic, chopped
garlic salt, to taste
lemon pepper, to taste
5 ounces olive oil
3 1/2 ounces red wine vinegar
chopped parsley, as needed to garnish
parmesan, grated, as needed to garnish
Servings: 20
1. Spread the bread cubes out on a sheet pan and allow them to dry at room temperature for 3 to 4 hours.
2. Mix the remaining ingredients together in a large bowl until everything is evenly distributed.
3. Toss the bread cubes into the salad and coat them well with the salad liquid.
4. Serve at room temperature, garnished with a light sprinkle of chopped parsley and grated Parmesan.
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