instructions:
make the garlic bread. split loaf in half lengthwise, spread butter over inner surfaces of bread. sprinkle garlic powder and parsley flakes over buttered surface, close loaf, wrap in foil. bake in 350 degree oven for about 30-40 minutes. remove from oven. cool a bit so you can comfortably work it with your hands.

get a deep bowl! thinly slice about 1/4 of the red onion. you can chop the slices a bit so they are bite-sized. throw into the bowl. with kitchen shears, cut up basil into small slices/slivers. add to bowl. rip garlic bread into small, bite-sized pieces and add to bowl. include the crumbs - it adds some more body to the salad. chop the tomatoes into bite sized-chunks -- i remove the seeds from the tomatoes - i'm not a big fan of seeds. it's a little bit more work, but i think it's worth it. add the seedless tomato chunks to your bowl.

now it's time to dress your salad. drizzle some olive oil into the bowl. probably three turns around the bowl. now add some red wine vinegar, about 1 tablespoon. toss. let it sit for awhile. toss some more. now drizzle a bit more olive oil and vinegar. toss again. let sit for another 10 minutes or so, continuing to toss once in awhile. as the salad sits, the bread absorbs most of the liquid, especially the vinegar, which is why you don't want to pour a whole bunch in right at the start. you need to let it absorb and sit, and then taste it. continue to do that until you're happy with what you've got!

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