Preheat oven to 225. Cut Italian bread into 1-inch cubes. Spread cut bread in a baking sheet, in one even layer, and bake for about 15 minutes. Take out and set aside once done.
Preheat a saute pan over medium-high heat.
Peel, devein, and wash the shrimp. Season with some salt and lemon juice.
Add a little bit of oil to the hot pan to grease it. Sear shrimp in the hot pan until all pink and opaque, flipping them half way through the cooking process. Take out of the pan and set aside.
Quarter tomatoes and take out the seeds and juice. Cut into cubes and add them to the mixing bowl.
Chop cucumber and add it to the mixing bowl.
Slice onion as thin as you can. (Leaving large slices of raw onion will overpower the whole salad, so slice them paper-thin.)
Add chopped parsley, shrimp, and bread cubes. Mix until evenly incorporated.
Combine olive oil, vinegar, and lemon juice. Add vinegar mixture and pesto to the salad and mix well. Taste to see if you need to add more salt.