For the dressing, mix together yogurt, mayo, tahini, mustard, Worcestershire sauce, anchovy paste, garlic powder, lemon juice, grated Parmesan, black pepper, and salt in a small bowl until smooth.
Preheat your oven to 375°F.
In a small bowl, mix olive oil, minced garlic, salt, and black pepper.
Place the cubed bread on a baking tray, toss it in the olive oil mixture until evenly coated.
Bake for 10 to 15 minutes until the bread is crispy. Then, toss in parsley and grated Parmesan, and let them cool.
In a large salad bowl, combine chopped lettuce, cucumbers, black olives, sumac, dried cranberries, and Parmesan.
Add dressing to your liking and toss the salad.
Just before serving, mix in the croutons to keep them crunchy. Enjoy your delicious salad!