To make the croutons, preheat the oven to 400 degrees with a rack in the top of the oven. Line a baking sheet with parchment paper. Mix the olive oil, Parmesan and salt in a large mixing bowl until a paste is formed. Add the cubed bread and mix well with a spatula, until all the bread is coated. Turn the bread onto the prepared baking sheet and arrange in a single layer. I couldn't quite mix in all of my Parmesan mixture, so I sort of lumped the excess on top of the bread pieces. Bake for 10 minutes, then stir and put the croutons back into the oven until they are golden brown and crisp, up to 5 more minutes.
First, a note on sun-dried tomatoes. I'm partial to Trader Joe's sun-dried tomatoes that come in a bag because they aren't oily but they're soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you're using tough, dried tomatoes, you'll need to soak them in boiling water until they're pliable, then pat them dry and continue with the recipe.