the perfect in-between meal for holiday guests
Between a fancy brunch spread one day and a traditional Christmas dinner the next, sometimes you just need a light {but tasty} go-to recipe for those in-between meals.
This one is my very favorite.
We make this all year long for both lunch and dinner and it is always a crowd pleaser.
What’s not to love about grilled bread, fresh mozzarella, toasted pine nuts and kalamata olives?!
This recipe is from Tom Douglas’ Seattle Kitchen and served at one of his famous Seattle restaurants, Dahlia Lounge.
Tuscan Bread Salad {serves 6}
for the mustard vinaigrette:
2 T. red wine vinegar
1 t. Dijon mustard
1 t. minced shallots
1/2 t. chopped fresh thyme
1/2 t. minced garlic
1/3 cup extra virgin olive oil
salt and pepper
for the salad:
1 loaf rustic bread, sliced 1 inch thick
extra virgin olive oil
24 oil-cured black olives, pits removed
1/2 pint cherry tomatoes, cut in half
6 ounces fresh mozzarella, sliced or cubed
4 cups loosely packed flavorful salad greens, such as mache, radicchio, arugula, spinach, romaine, endive, washed and dried, torn into bite size pieces
1/2 cup thinly sliced fresh basil
1/3 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
Freshly ground black pepper
optional: shredded rotisserie chicken
Make the vinaigrette {I use a mason jar and shake to combine}. It will store in the fridge up to a week.
Liberally oil the slices of bread then grill on the grill or under the broiler until golden. Use a serrated knife to cut the bread into bite size cubes.
In a large serving bowl, put the bread in with the olives, tomatoes, mozzarella, parmesan, pine nuts, chicken, basil and greens. Pour vinaigrette over the salad and mix well.
Enjoy!
