Tomato Salad With Crunchy Crushed Croutons

• 5 slices Hearty Bread
• 1 Medium Shallot, Chopped
• 2 cloves Garlic, Minced
• 1/4 teaspoons Kosher Salt
• 3 Tablespoons Olive Oil, Divided
• 1/4 cups Grated Parmesan
• 1 pound Cherry Or Grape Tomatoes, Mixed Colors If Possible, Halved
• 1 teaspoon Sugar
• 1 Tablespoon Balsamic (or Red Wine) Vinegar
• Freshly Ground Pepper
• Optional Garnish: Fresh Basil

1. Preheat oven to 350 degrees F.
2. Chop the bread slices using a food processor until they are in uneven chunks, the biggest should be about 1 inch. You can also tear it apart if you prefer. Place crumbs in a bowl and toss with shallots, garlic, salt, pepper to taste, 2 Tablespoons of olive oil, and grated cheese. Mix until everything is coated in oil. Spread out on a baking sheet and bake until golden brown and dry, about 15 - 20 minutes. Allow croutons to cool before serving or storing.
3. Place tomatoes in a bowl, set aside. In another bowl, combine remaining olive oil, sugar, vinegar and salt and pepper to taste, whisk to combine. Toss the dressing with the tomatoes, top with croutons and slivered basil.

bread, shallot, garlic, ubc, olive oil, ubc, grape tomatoes, sugar, vinegar, freshly ground pepper, fresh basil

Taken from tastykitchen.com/recipes/salads/tomato-salad-with-crunchy-crushed-croutons/ (may not work)