SERIES: salads and tuscan bread salad
Week 3 of the summer salad series brings us a Tuscan bread salad. Although you can make this anytime of year, this salad shines when basil, tomatoes, and romaine are in season in the local produce stands or your home garden. This recipe was inspired by Tom Douglas who has a very similar recipe. I’ve made some adaptations and added grilled chicken because I want my salad to be a meal on these hot summer nights. I love this recipe because it has grilled crusty bread cut up into cubes and tossed with the salad, and it has heaps of basil, tomatoes, fresh mozzarella and parmesan – all the best of the taste of Italian summers!
Tuscan Bread Salad
This is a wonderful salad to enjoy any time of year, but especially during the peak of summer when romaine, basil, and tomatoes are locally available at the peak of freshness!
Ingredients
VINAIGRETTE
- 4 TBSP red wine vinegar
- 2 TSP Dijon mustard
- 2 TSP shallots, minced
- 1 TSP fresh thyme, chopped
- 1 TSP garlic, minced
- 2/3 cup olive oil
- 2-4 TBSP honey
- salt & freshly ground pepper to taste
SALAD
- 2 LBS of grilled chicken thighs or breasts seasoned with salt and pepper
- 4 slices rustic bread, cut thick
- olive oil
- 24 oil-cured black olives
- 1/2 pint cherry tomatoes, cut in half
- 6 oz. fresh mozzarella, cubed
- 2 small or 1 large head of romaine, sliced
- 1/2 cup fresh basil
- 1/3 cup grated parmesan
- 1/4 cup pine nuts, toasted
- 4 lemon wedges
- freshly ground black pepper
Instructions
First, make the vinaigrette by combining all ingredients except the olive oil in a mixing bowl. Slowly whisk in the olive oil until the dressing emulsifies. Set aside.
Grill the chicken and set aside. Next, brush both sides of the bread with olive oil and grill until golden and nicely marked by the grill. Cut the bread into bite sized cubes and place in a large mixing bowl with olives, tomatoes, mozzarella, and romaine. Toss basil leaves into the bowl. Pour the vinaigrette over the salad, toss and divide among four plates. Top with grilled chicken, grated parmesan, toasted pine nuts, a lemon wedge and freshly ground pepper.
Notes
Inspired by: Tom Douglas