Thanks to Estee Kafra from "Cooking with Color" for this recipe
½ loaf whole wheat bread
1½ Tbsp olive oil
1¼ tsp cumin
3 large tomatoes, sliced in wedges
½ cup pitted black olives, halved
¼ red onions
2 Tbsp olive oil
1½ Tbsp fresh lemon juice
- kosher salt to taste
Preheat oven to 400. Cut the half loaf into thick slices, and then each slice into cubes. Combine olive oil and cumin, place cubed bread onto greased baking sheet and brush with cumin oil dressing. Bake for about 8-10 minutes, or until edges are crunchy. Let cool to room temperature.
Place tomatoes and olives into serving bowl. Use a peeler to shave thin slices off the red onion. Add olive oil and lemon juice and sprinkle with salt, then mix. Add bread croutons and mix again. Let sit about 10 minutes before serving.