Bread Salad (4 Servings)
2 Tablespoons red wine vinegar juice of 1 lemon 1 teaspoon Dijon mustard 2/3 cup olive oil 2 cloves garlic, minced	Salt & pepper 4 cups day old banquette, cut into 1” cubes 2 to 2 1/2 cups ripe cherry tomatoes or cubed tomatoes 3 Tablespoons parsley 1/2 cup kalamata olives

1. Combine vinegar, lemon juice, mustard and garlic in small bowl. Whisk in olive oil. Taste and season with kosher salt and fresh ground pepper. You may add more vinegar as desired.

2. In large bowl, toss together bread and most of the dressing (Reserve 2-3 Tablespoons). Let sit for 30 minutes.

3. To Serve: Add remaining dressing, tomatoes, parsley and olives. Can add red or green onions! Toss. Taste. Correct salt and pepper. Serve over fresh salad greens on platter. Serve Immediately.