INGREDIENTS
1
loaf (about 12 ounces) hearty peasant-style bread (such as sourdough, rosemary-olive oil or roasted garlic)
1
medium red onion, sliced
1
teaspoon minced garlic
1/3
cup balsamic and olive oil vinaigrette
1‑1/2
cups grape tomatoes or cherry tomatoes, cut into halves
1/3
cup pitted oil- or salt-cured black and green olives
1
package European salad mix or pre-washed baby spinach
Grated Parmesan cheese
Black pepper
PREPARATION:
- Preheat oven to 250°F. Tear bread into large pieces. Place on baking sheet. Bake 10 to 15 minutes or until slightly dry but not browned. Set aside to cool.
- Place onion and garlic in large salad bowl. Add vinaigrette and stir to coat. Set aside a few minutes to allow flavors to blend.
- Add tomatoes and olives; stir gently to coat with dressing. Add greens, bread cubes and Parmesan; toss gently. Add more vinaigrette if needed and season to taste with pepper.
Tip
You can use day-old bread that has started to dry out for this recipe. Bread that is a little too hard or stale can be softened by sprinkling it with water. Gently squeeze the bread in your hands to remove excess moisture.
This recipe appears in:
Italian
