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Tuscan Grilled Bread Salad
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Description
Toasted ciabatta bread cubes tossed with fresh mozzarella, spicy capicolla and olives.
Ingredients
- FOR THE VINAIGRETTE:
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 whole Small Shallot, Minced
- 1 clove Garlic, Minced
- 2 Tablespoons Chopped Basil Leaves
- ¼ cups Extra Virgin Olive Oil
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- FOR THE SALAD:
- ½ whole Loaf Ciabatta Bread, Torn Into 1-inch Pieces
- 2 Tablespoons Olive Oil
- 4 cups Mixed Baby Greens
- ½ pints Cherry Tomatoes, Halved
- ½ cups Pitted Kalamata Olives
- ¼ cups Shaved Parmesan Cheese
- 4 ounces, weight Fresh Mozzarella Cheese, Cubed
- 3 ounces, weight Thinly Sliced Capicolla, Roughly Chopped
Preparation
For the vinaigrette:
Whisk together the vinegar, mustard, shallot, garlic and basil in a small bowl to combine. Gradually whisk in the olive oil and season with salt and pepper, to taste. Set aside.
For the salad:
Place a grill pan over medium-high heat. Toss the bread pieces with the olive oil and place on the grill. Cook for 3 to 5 minutes per side, or until golden brown.
Toss together the mixed greens, cherry tomatoes, olives, Parmesan, mozzarella, capicolla, and grilled bread in a large bowl to combine. Drizzle the vinaigrette over the salad and toss to coat.
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