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1
Prep. The bread requires the most preparation. You can bake or use a frying pan. If baking, cut 1 or 2 slice of the Italian bread or 3-6 slices of the French Bread into nice size cubes. Spread on an oiled cookie sheet. Add more oil, garlic, or seasoning as desired. Bake until crisp like croutons.
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2
To prepare on stove. Grab a medium or large frying pan. Heat without oil, until hot. Add bread cubes. The goal is to get a light toasting before you add oil, so the bread doesn't absorb too much oil. Shake, shift, turn, then drizzle with Olive Oil. Cook until toasted.
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3
Steps. After the bread is prepared. The salad comes together very quickly. Cut the tomatoes into nice size chunks. Don't dice. Half of a wedge is a nice size for a small to medium size tomato. If it's a large tomato then the wedge cut be cut in three.
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4
Add tomatoes to preparation bowl. Then add crunchy bread on top. Dice some fresh parsley (a small handful), then add that as well.
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5
Drizzle with Olive Oil, and then add balsamic vinegar. The better the balsamic the less you'll need. Mix with tongs or salad forks.
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6
Plate. To save the bread from getting soggy, always plate immediately. That way only the oil and vinegar that coated the mix remains. You can add a sprig of fresh parsley and or finishing salt to the final plate.
