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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.Elaine Sweet, Dallas, Texas Ingredients:
1 loaf (1 pound) focaccia bread, cut into 1-inch cubes |
1 tablespoon plus 1/4 cup olive oil, divided |
1/2 cup balsamic vinegar |
1/3 cup minced fresh basil |
4 anchovy fillets, rinsed and chopped |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (5 ounces) spring mix salad greens |
3 large yellow or red tomatoes, seeded and chopped |
3 cups grape tomatoes |
2 medium cucumbers, peeled, seeded and diced |
1/2 cup pitted greek olives, halved |
1/2 cup chopped celery |
1/2 cup chopped red onion |
1 jar (7 ounces) roasted sweet red peppers, drained and sliced |
Directions:
1. Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.
2. For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.
3. In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving. Yield: 16 servings.
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