1/4 cup kalamata olives, pitted and coarsely chopped
1/2 medium cucumber, peeled, seeded and diced
1/4 cup red onion, thinly sliced
1/2 cup chickpeas
1/4 cup fresh basil, thinly sliced
1 tbsp lemon juice
1 tbsp red wine vinegar
1 garlic clove, pressed or minced
3 tbsp olive oil
1/2 oz Parmesan, shaved
1. Preheat oven to 450F. For salad, place bread cubes on baking sheet; bake 7-10 minutes or until golden brown. Remove from oven; cool completely. In large serving bowl, combine bread cubes, olives, tomatoes, cucumber, onion, chickpeas, and basil.
2. For vinaigrette, combine lemon juice, vinegar and garlic in small mixing bowl. While continuously whisking, add oil in a thin, steady stream. Drizzle dressing over salad; toss to coat. Let stand 20 minutes to allow flavors to blend. Spoon salad onto serving plates; shave cheese over each serving using a vegetable peeler.