Our great neighbors Jeff & Kerry (a.k.a. "the boys") have an annual neighborhood fish fry. Yes, we're landlocked, and yet somehow, between the early summer thunderstorms and the boys' lush backyard garden, we got a little taste of Seattle in suburban Salt Lake City.
Heat the oil in a large saute pan. Add the bread, salt, and pepper, and smashed garlic clove, if using; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. Remove garlic. (You may have to do this in two batches.)
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, yellow pepper, red onion, basil, and parsley.
This is where I get carried away with the camera. All of the vegetables looked so beautiful, starting with the onions.
No, they didn't fall on the cutting board like that, but I couldn't help myself.Adding more vegetables...
Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Finish with a few shavings of parmesan cheese. Serve, or allow the salad to sit for about half an hour for the flavors to blend.