Tuscan Bread Salad

If you're looking for a go-to salad for any family meal, dinner party, or special occasion, look no further than this salad.  It really is that good.  Each bite holds a special little treat and each bite is as flavorful as the last.  The bread cubes add the texture and help soak up the delicious tart vinaigrette.  The salad would pair nicely with an Italian entree, a sandwich, or even top it with grilled chicken or fish for a full meal.  I highly recommend this one!

Tuscan Bread Salad                      {Print this!} from Jones Design Company

for the mustard vinaigrette:

2 T. red wine vinegar
1 t. Dijon mustard
1 t. minced shallots
1/2 t. chopped fresh thyme (or dried basil)
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 (optional)
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

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.