gazpacho salad

INGREDIENTS

• 2 1/2 cups cubed day-old dense country bread (1-inch cubes)
• 2 medium-size garlic cloves, chopped
• 1 large pinch of coarse salt (Kosher or sea)
• 1 small pinch of cumin seeds
• 3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
• 1/3 cup fragrant extra-virgin olive oil
• 1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
• 2 small Kirby (pickling) cucumbers, cored, seeded and diced
• 1/2 cup finely chopped white onion
• 1/2 cup seedless green grapes, cut in half
• About 1/2 cup slivered fresh mint or basil (optional)
• 1 small onion
• 3 medium-size garlic cloves, peeled
• 3 fresh flat-leaf parsley sprigs, plus 1/4 cup chopped parsley
• 1 bay leaf
• 1 cup green or brown lentils (see Note)
• Extra-virgin olive oil
• 1/2 pound sweet Spanish-style chorizo sausage, diced medium-fine
• 2 ounces thinly sliced serrano ham or proscuitto
• 2 tablespoon sherry vinegar, preferably aged (we, of course, used more)
• 1 tablespoon best-quality red wine vinegar
• 1 tablespoon chicken stock or broth, or water
• 1 teaspoon honey
• Coarse salt (kosher or sea) and freshly ground black pepper
• 3 medium-size firm tomatoes, peeled, seeded and chopped
• 1/4 cup finely slices scallions, both white and green parts