Image credit: Food Network

Croutons​

• 1 loaf very crusty Italian bread
• 2 tablespoons olive oil

Dressing​

• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper

Salad​

• 4 assorted tomatoes (heirlooms, etc.), cut into wedges
• 1 cucumber, halved, seeded and cut into wedges
• 1/2 red onion, cut into wedges
• 20 to 25 fresh basil leaves, cut into chiffonade, plus whole leaves, for serving
• Parmesan shavings, for topping
• Salt and freshly ground black pepper

Croutons​

1. Preheat your oven to 275°F (135°C).
2. Slice the bread into 1-inch cubes and spread them evenly on a baking sheet. Drizzle with olive oil and toss to coat. Bake for 20–25 minutes—just until the bread firms up but doesn’t brown. Let cool before using.

Dressing​

1. Combine the olive oil, vinegar, salt, and pepper in a small jar. Secure the lid and shake well to blend.

Salad Assembly​

1. In a large bowl, toss together the tomatoes, cucumbers, onions, and prepared croutons. Drizzle with the dressing and mix gently. Add the sliced basil and Parmesan shavings, tossing again. Season with extra salt and pepper if needed, and garnish with whole basil leaves before serving.