Tuscan Grilled Bread Salad

Tuscan Grilled Bread Salad

I’m seriously dying to start putting pumpkin in everything. The fact that it is still getting up to 90 degrees every day is a minor detail that I am determined to ignore. I’m eager to start singing you Christmas songs and roasting chestnuts on an open fire. In fact, I listened to Christmas music while I was waiting for my class to start the other day… It felt naughty… But I am going to do my best not to burden YOU with all that holiday nonsense until after Thanksgiving. But prepare to be ambushed on November 29th.

Tuscan Grilled Bread Salad

We will focus on non-holiday related fall foods for now. This Tuscan Grilled Bread Salad is a play on a delicious salad I ate in Seattle a while back, and it is a perfect way to start off the fall season. Toasty pieces of torn ciabatta bread are tossed into a salad of fresh mozzarella cheese, thin slices of capicolla, kalamata olives, and a red wine vinegar and shallot dressing. This is definitely in the running as one of my favorite salads to date.

Tuscan Grilled Bread Salad
 
Prep time
Cook time
Total time
 
Toasted ciabatta bread cubes tossed with fresh mozzarella, spicy capicolla and olives.
Author:
Yield: Serves 4 to 6
Ingredients
FOR THE VINAIGRETTE:
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons chopped basil leaves
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
FOR THE SALAD:
  • ½ loaf ciabatta bread, torn into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 cups mixed baby greens
  • ½ pint cherry tomatoes, halved
  • ½ cup pitted kalamata olives
  • ¼ cup shaved Parmesan cheese
  • 4 ounces fresh mozzarella cheese, cubed
  • 3 ounces thinly sliced capicolla, roughly chopped
Directions
FOR THE VINAIGRETTE:
  1. 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.
FOR THE SALAD:
  1. 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, until golden brown.
  2. 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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