b'Tomatoes & Bread SaladNICK STELLINOServes 41 recipe homemade Parmesan-glazed croutons (See accompanying recipe.)10 ounces cherry tomatoes, cut in halfV red onion, thinly sliced and marinated in 1 cup chilled water and 2 tablespoons PompeianPomegranate Infused White Balsamic Vinegar for at least 30 minutes, then drained1 recipe tomato dressing with feta cheese (See accompanying recipe.)5 ounces baby arugula1 tablespoon drained capers4 tablespoons crumbled feta cheeseFOR THE PARMESAN-GLAZED CROUTONS:2 cups day-old bread, cut into V-inch cubes2 tablespoons grated Parmesan cheese, dividedV teaspoon dried oreganoV teaspoon garlic powderV teaspoon onion powderV teaspoon paprikaV teaspoon pepper4 tablespoons Pompeian Extra Virgin Olive OilFOR THE TOMATO DRESSING WITH FETA CHEESE:2 ounces cherry tomatoes2 tablespoons crumbled feta cheese1 tablespoon shallots, chopped1 tablespoon basil, chopped3 teaspoons C&H or Domino Organic Agave Nectar, or 1 teaspoon C&H or Domino Sugar1V tablespoons Pompeian Red Wine VinegarV teaspoon salt5 tablespoons Pompeian Extra Virgin Olive OilTO PREPARE THE PARMESAN-GLAZED CROUTONS:Preheat the oven to 200 degrees.Mix all the ingredients, using 1 tablespoon of the Parmesan for this step and reserving theremaining tablespoon. Be sure to coat the croutons well.Place the croutons on a baking tray and bake in the oven for 1 hour. Turn off the heat, pourthe croutons into a bowl, and mix with the remaining Parmesan.Place the croutons back on the tray and let them rest in the warm oven for 1 more hour.Now they are ready to be served.154'