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Cube the tomatoes and set aside. Cut your crusty bread into 3/4-1" cubes. Heat the 2-3 tablespoons of olive oil in a skillet and when hot, toss in 3 cups bread cubes and the 3 cloves of minced garlic. Toss until the bread has toasted being careful not to let the garlic get too brown. Set aside.
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To cut the basil you are going to make a chiffonade. Stack about 10 leaves together and roll up like a cigar. Using a sharp knife cut thin strips and you have julienned basil. Toss this with your tomatoes.
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For the dressing, put the garlic, red wine vinegar in a bowl. Slowly drizzle in the olive oil until it has emulsified. Salt and pepper to taste.
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About five minutes before serving, toss the toasted bread cubes with the tomato/basil mixture and drizzle over the dressing and toss. You may not need all this dressing. You want the bread cubes to soak up the dressing and they will get a little mushy but still have those crusty edges. Sprinkle with the shaved Parmesan cheese. Serve immediately.