1 large tomato, seeded and chopped
1/2 cup olive oil, divided
4 cloves garlic, minced
1 small onion, sliced into rings
3 green onions, sliced into rings
1 (12 ounce) container sour cream cheese, diced
1 tablespoon chopped fresh parsley (optional)
1/2 teaspoon chopped fresh parsley
1/3 cup butter, softened
1/3 cup light Worcestershire sauce
1/4 cup olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped onion
1 tablespoon chopped fresh basil
1/4 cup chopped red pepper
In a large bowl, combine tomato, olive oil, garlic, onion, green onions, sour cream cheese, parsley, 1/2 teaspoon chopped parsley, 1/3 cup butter, Worcestershire sauce, olive oil, parsley, onion and basil. Cover, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1/3 cup of the salad in a single layer in the bottom of a 9x13 inch pan or casserole dish. Sprinkle the remaining 1/3 cup of salad over the top. Layer with remaining tomato mixture and top with bread slices.
Bake uncovered for 40 minutes.
While the salad is baking, place the bread slices in the bottom of a 9x13 inch baking dish. Spread the tomato mixture over the bread slices.