Basil And Bread Salad

• FOR THE CROUTONS:
• 1/2 whole Loaf Of Brown Or French Bread (about 3 Cups Cubed)
• 3 Tablespoons Olive Oil
• Salt And Pepper
• _____
• FOR THE SALAD:
• 1 cup Basil, Packed
• 2 whole Heads Of Romaine
• 3 whole Tomatoes, Sliced
• 1 pound Mozzarella Cheese (shredded Or Cubed)
• _____
• FOR THE DRESSING:
• 4 Tablespoons Olive Oil
• 1 Tablespoon Balsamic Vinaigrette
• 1 teaspoon Fresh Squeezed Lemon
• 2 cloves Garlic, Minced
• Generous Amount Of Salt And Fresh Ground Pepper To Taste

1. Slice bread into 1/2 inch cubes, toss in the olive oil and a dash of salt and pepper. Heat a pan on medium-high heat and toast bread until crispy. (A thick brown bread is super yummy for this salad, but French will work as well.) Try not to eat all of the croutons while you assemble the rest of the salad.
2. Slice basil finely and chop romaine lettuce, combining in a large serving bowl.
3. Mix dressing ingredients. (I found that the salad needed a lot of salt.) Toss lettuce and basil with dressing until greens are coated. Add tomatoes, cheese, toasted bread and combine.
4. Top with more fresh pepper and try to contain your joy when you take your first bite.
5. Notes:
6. Garlic is delicious if toasted in the oven with olive oil and then added to dressing.
7. If leaving this salad overnight, do not add the croutons or they will get soggy.

croutons, brown, olive oil, salt, salad, basil, romaine, tomatoes, mozzarella cheese, dressing, olive oil, vinaigrette, fresh squeezed lemon, garlic, generous amount

Taken from tastykitchen.com/recipes/salads/basil-and-bread-salad/ (may not work)