Cut the bread into even cubes. There is no need to remove the crust.
Add olive oil, garlic powder, onion powder, Italian seasonings, red pepper flakes and salt to a small bowl.
Add the cubed bread to a large bowl, pour the garlic oil mixture over the bread and toss to coat.
Bake the croutons in the air fryer at 390 degrees for 6 minutes. Alternatively, you can also bake in the oven until crisp, about 10 minutes. Remove from the oven and let cool.
To prepare the salad
Slit the Cherub tomatoes vertically after rinsing them. Add them to a salad bowl.
Peel, chop and add cucumbers along with chopped onions.
Now add roughly torn basil, chopped parsley and shredded lettuce.
To a small pan, add olive oil. Fry minced garlic, red pepper flakes, and chopped green chillies.
Pour this over the salad. Add salt and pepper. Give it a mix.
Top it off with lemon juice and red wine vinegar. Mix it all together. Let the tomato salad sit for 10 minutes before serving.
You can either add the croutons with the salad so that it marinates in the juices and softens or add it before serving to retain the crunch.
Use gluten-free bread if you want to make a gluten-free tomato croutons salad. Skip adding croutons if you want. Add some nuts or seeds instead for crunch.To add more protein, add cooked or canned beans like chickpeas, kidney beans, lentils, tofu, or paneer (this is not vegan though). Cooked pasta can also be added.Don't have an air fryer? Bake the bread in the oven for about 10 minutes or till crisp or simply toast the bread slices in a toaster and then add them to the salad with the seasoning.If you have any croutons leftover, store them in an air-tight container once they have cooled down completely. These croutons will stay fresh for 2-3 days.