1 / 2 cup butter
6 cups day-old bread – preferably French or Italian bread
1 tablespoon garlic, minced
salt and pepper to taste
2 pounds tomatoes, diced
1 / 4 cup red onion, thinly sliced
1 / 2 cup olive oil
2 tablespoons lemon juice
2 teaspoons garlic, minced
2 tablespoons chopped fresh basil leaves
1 teaspoon kosher salt
freshly ground black pepper
1 tablespoon fresh chopped tarragon leaves
1 / 2 cup Parmesan cheese
Preheat oven to 375 degrees.
Remove crusts and cut into half inch cubes.
Melt the butter in a large frying pan until foaming. Add garlic, cook until fragrant (1 minute and 30 seconds). Add bread cubes and mix coat with butter. Season with salt and pepper to taste and place on baking sheet and toast in oven until crisp (5-10 minutes).
While the croutons are toasting, mix all remaining ingredients, except cheese, in a large bowl. Add croutons, launch. More Parmesan cheese and stir. Sprinkle cheese over top if desired.
It can be served on a plate or a large lettuce salad leaves individual plates.