MEDITERRANEAN SALAD WITH OLIVE BREAD CROUTONS

By jarren

Ingredients

• FOR THE CROUTONS:
• 1/4 olive loaf, crust removed, bread cut into 1/2-inch pieces (about 2 cups)
• 1 tablespoon extra-virgin olive oil
• FOR THE DRESSING:
• 2 tablespoons minced shallot
• 1/4 cup red-wine vinegar
• 2 teaspoons fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper, to taste
• FOR THE SALAD:
• 2 heads frisee, torn into pieces (4 cups)
• 1 head red-leaf lettuce torn into pieces (4 cups)
• 12 red or yellow cherry tomatoes, halved or quartered
• 1/2 cup pitted, sliced Kalamata olives (about 2 1/2 ounces)
• 3 ounces feta cheese, crumbled
• 1/2 cup fresh dill leaves
• 1/2 English cucumber, thinly sliced

Details

Servings 6

Preparation

Step 1

Make the croutons: Preheat oven to 350 degrees. Toss bread with oil on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (Croutons can be stored in an airtight container up to 1 week).

Make the dressing: Puree shallot, vinegar, and lemon juice in a blender. With machine running, gradually add oil in a slow, steady stream until emulsified. Season with salt and pepper.

Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately.