Categories: Salad
Ingredients
- 4 romaine hearts, halved and chopped into small dice
- 2 Roma tomatoes, seeded and chopped into small dice
- 1 green bell pepper, seeded and chopped into small dice
- 1/2 red onion, chopped into small dice
- 1/3 cup Kalamata olives, pitted and chopped into small dice
- 8 ounce ball fresh, all natural mozzarella cheese, chopped into small dice
- 4 ounces (about 1/4 pound) Italian dry salami, chopped into small dice
- 1 tablespoon fresh basil, chopped fine
- 1 tablespoon fresh parsley, chopped fine
- 2 slices French bread or other rustic bread
- 2 teaspoons olive oil
- 1 garlic clove, papery skin removed and halved
- • Pinch salt/pepper
- 1/4 cup plus 2 tablespoons red wine vinegar
- 2 garlic cloves, pressed through garlic press
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- • Pinch ground black pepper
- 3/4 teaspoon sugar
- 1/4 cup plus 2 tablespoons olive oil
Directions
-
Combine the romaine hearts through the parsley in a large bowl and set aside in fridge while Garlic Toast wedges and the vinaigrette are made.
-
-Make Garlic Toast wedges by toasting the slices of bread until golden brown; once toasted, drizzle 1 teaspoon of olive oil onto each slice, and rub the garlic clove half liberally over both slices; sprinkle with a pinch of salt/pepper, and cut the toast on the bias to make four wedges total; set aside as the salad garnish.
-
Herbed Red Wine Vinaigrette
-
In a medium bowl, add all ingredients through sugar, and whisk to combine; next begin slowly adding the oil, whisking until vinaigrette is emulsified.
-
To Assemble:
-
-Pour the vinaigrette over the chopped salad greens and thoroughly toss to coat; check and adjust the salt/pepper, if necessary, and divide the salad equally among 4 plates; garnish each with a Garlic Toast wedge.