Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CROUTONS
     1/4                loaf crust Italian bread
   3      Tablespoons   extra-virgin olive oil
                        Sea salt and freshly ground black pepper
                        SALAD
   6                    pickling cucumbers -- peeled and cut in
                        half-inch chunks
   1      small         red onion -- sliced thin
   3                    Roma tomatoes -- seeds removed, in
                        half-inch dice
     1/4  cup           green olives -- pitted and cut in
                        half
     1/4  cup           red wine vinegar
     1/4  cup           extra-virgin olive oil
     1/2  bunch         flat-leaf parsley -- leaves only,
                        chopped roughly
     3/4  teaspoon      sea salt
     1/2  teaspoon      greshly ground black pepper
                        Lettuce leaves for serving

Preparation:

Cut bread, with crusts, into half-inch cubes. Heat large skillet over medium heat and add 3 Tbs. olive oil. When quite hot, add bread cubes and sprinkle with a pinch of the sea salt and freshly ground pepper. Reduce heat to low; stir frequently for about 10-12 min. or until golden brown on all sides and dried crispy. In bowl, mix together cucumbers, onion, tomatoes, olives. Add remaining ingredients except bread cubes. Toss well, cover and chill 30 min. Add bread. Arrange lettuce on six plates; spoon salad on top.