I love this salad! It really didn't go with the turkey burger recipe I made (mango chutney was the main addition), but oh well. N's used to my strange combos. :-)

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Tomato Herb Salad Serves 6 Parmesan Croutons 4 cups diced bread 1/4 cup extra virgin olive oil 1 clove garlic, chopped Salt and cracked black pepper Heaping 1 cup grated parmesan cheese 6 large ripe tomatoes, cored and diced 1cup flat leaf parsley, leaves only 1 cup basil leaves 2 tablespoons balsamic vinegar 6 tablespoons extra virgin olive oil Sea salt Black pepper Pre-heat oven 350 degrees Place the bread in a large bowl, add olive oil and garlic, toss well. Season with salt and black pepper. Place on sheet pan and cook just until golden brown about 12-15 minutes. Sprinkle the cheese on top of the croutons and bake just until melted about 3 more minutes. Remove from the oven and cool. To finish the salad, distribute the croutons onto six plates. Place the tomatoes and herbs in a bowl and drizzle with vinegar and oil and toss gently. Add sea salt and pepper and toss again. Place on top of the waiting croutons, serve.