Crispy Salad with Grilled Croutons

Estee Kafra Estee Kafra
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This is a special summer salad that uses wonderful, fresh ingredients.

30m 4
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

  1. Preheat grill to medium-high.

  2. Whisk olive oil, vinegar, mustard, salt and pepper together and set aside.

  3. Toss vegetables, olives, and basil together in a bowl. (Include mozzarella if making the salad dairy.)

  4. Grill baguette, cut side down, until golden, two to three minutes. Grill the tomato half alongside it as well. Rub the grilled bread with the cut side of the tomato. Cool. Slice bread into cubes, add to vegetables and toss with vinaigrette.

Notes:
You can add the croutons up to half an hour before serving. They are supposed to soak up a bit of the dressing, but not get too soft. If you like your croutons crispy, add them right before serving. If you are serving buffet style, add them as close to mealtime as possible.

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