Tuscan Tossed Salad

• 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

1. Place bread cubes in a single layer on a
2. ; drizzle with 1 tablespoon oil. Bake at 400u0b0 for 5-7 minutes or until lightly toasted. Cool on a wire rack.
3. 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.
4. 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.

bread, olive oil, balsamic vinegar, fresh basil, anchovy, garlic, salt, pepper, spring mix salad greens, red tomatoes, grape tomatoes, cucumbers, olives, celery, red onion, sweet red peppers

Taken from www.tasteofhome.com/recipes/tuscan-tossed-salad/ (may not work)