Begin by dicing ciabatta into small cubes. Heat a splash of extra virgin olive oil in a non-stick pan over medium-high heat. Add the bread cubes, then sprinkle with Italian herbs and a pinch of salt. Cook for about 8 minutes, stirring occasionally, until they’re golden brown and crispy.

In a jar or a bowl, combine extra virgin olive oil, lemon juice, grated garlic, Italian herbs, salt, and freshly cracked black pepper. Shake or whisk until well emulsified and all ingredients are harmoniously blended.

In a large salad bowl, mix together the kidney beans, chopped celery, diced red salad onions, and fresh parsley. Pour the dressing over the mixture and toss until every ingredient is nicely coated. Gently fold in the croutons and shaved parmesan at the end to maintain their crispy texture.

Optionally, top the salad with additional parmesan shavings before serving, for an even more decadent touch!