For The Salad And Dressing – Greek Yogurt – Garlic – Parmigiano-Reggiano Cheese – Virgin Olive Oil
Preheat oven to 375℉. Line a large baking sheet with parchment paper. In a large bowl, or directly on the prepared sheet pan, toss the bread cubes with the olive oil and seasonings.
Add all of the dressing ingredients to a jar with a tight fitting lid, reserving 2 tablespoons of the parmesan cheese for sprinkling on the salad before serving. Shake vigorously.
When ready to serve, place the lettuce in a large mixing bowl. Spoon about half of the dressing onto the lettuce and toss gently until even coated.