Tom Douglas' Bread Salad

My friend Sandi is more passionate about salad than anyone I know.  She loves salad and orders it often when we're out together.  I feel like I struggle with finding and/or making salads that I actually want to eat.  A salad needs a little something special for me to talk myself into it.  In this case, the special ingredient is the grilled bread.  Does that defeat the purpose of a salad?  Maybe, but oh well! 

SIDE NOTE:  The greens I used in this salad were in a produce box that I got as a favor at a wedding I went to this last weekend.  My friend Brittany got married on a farm out in Monroe and each guest left with a small box of veggies grown on the farm.  Best and most useful wedding favor EVER!!  Thanks Britt and Ben!  Oh, and congrats!

This recipe is from Tom Douglas' cookbook Seattle Kitchen.

And here's my signed message from Tom himself:

TOM DOUGLAS' TUSCAN BREAD SALAD with FRESH MOZZARELLA and BASIL



MUSTARD VINAIGRETTE

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced shallots
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon minced garlic
• 1/3 cup olive oil
• Kosher salt
• freshly ground black pepper

Combine vinegar, mustard, shallots, thyme, and garlic in a bowl.

Slowly whisk in the oil in a steady stream until the dressing emulsifies. 

Season to taste with salt and pepper. 

** Dressing can be made and stored up to a week ahead.  Whisk well before using. 

BREAD SALAD

• 4 slices rustic bread, 1 inch thick
• olive oil
• 24 good black olives, preferably oil-cured
• 1/2 pint cherry tomatoes, cut in half
• 6 ounces fresh mozzarella, sliced
• 4 cups loosely packed salad greens (arugula, spinach, watercress, kale, or a mix), washed, dried, stems trimmed, and torn into pieces
• 1 tablespoon pesto OR 1/2 cup thinly sliced fresh basil
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 4 lemon wedges
• freshly ground black pepper

Brush both sides of the bread with olive oil.

Grill bread on both sides until golden and nicely marked by the grill or toast both sides under the broiler. 

Cut the bread into bite-size cubes using a serrated knife. 

Put the bread in a serving bowl with the olives, tomatoes, mozzarella, and greens. 

Whisk the pesto or basil leaves into the vinaigrette. 

Pour the vinaigrette over the salad and toss well.  There should be enough dressing to soak into the bread, but the salad greens should  not be drenched. 

Divide salad among 4 plates.

Top with Parmesan and pine nuts and garnish with a lemon wedge. 

NOTE:  The version below is a little heavy on the greens.  Normally there would be more bread.  I was making this for a bigger group so the ratio got a little off.