Categories: Salads 
      Yield: 1 servings 
  
      2 c  French or Italian bread;          1/3 c  Red pepper; 1/2 inch pieces 
           -preferably day old               1/2 c  Green onions; thinly sliced 
           -cut in 2 inch cubes                4 c  Parsley leaves 
      1 tb Olive oil                                -coarsely chopped 
      1 c  English cucumber                    2 md Tomatoes; cut in 1/2 " cubes 
           -in 1/2 inch cubes             
 
----------------------------------DRESSING---------------------------------- 
      2 tb Lemon juice                         1 ts Cinnamon, ground 
    3/4 ts -Salt                             1/4 ts Allspice, ground 
      1 lg Garlic cloves;finely chopped        9 tb Olive oil; extra virgin 
    1/2 ts -pepper, black, ground          
  
  ""NOTE: After a couple of hours, the croutons will start to absorb the 
  dressing. Some people like this; others (including the reviewer for Toronto 
  Life!) do not. Time the addition of the croutons to suit your taste." 
   
  Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss 
  with the oil. Bake in the preheated oven until golden brown, turning them 
  every few minutes. They will take 10 to 20 minutes, depending on how fresh 
  the bread is. Assemble the cucumber, peppers, green onion and parsley in a 
  large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the 
  lemon juice, salt and garlic together until the salt dissolves. Add the 
  pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be 
  prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on 
  top of the other vegetables. Pour on the dressing and toss well; add the 
  croutons and toss again (see note). 
   
  David Wood "The David Wood Food Book"