Tuscan Grilled Bread Salad

• FOR THE VINAIGRETTE:
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1 whole Small Shallot, Minced
• 1 clove Garlic, Minced
• 2 Tablespoons Chopped Basil Leaves
• 1/4 cups Extra Virgin Olive Oil
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• FOR THE SALAD:
• 1/2 whole Loaf Ciabatta Bread, Torn Into 1-inch Pieces
• 2 Tablespoons Olive Oil
• 4 cups Mixed Baby Greens
• 1/2 pints Cherry Tomatoes, Halved
• 1/2 cups Pitted Kalamata Olives
• 1/4 cups Shaved Parmesan Cheese
• 4 ounces, weight Fresh Mozzarella Cheese, Cubed
• 3 ounces, weight Thinly Sliced Capicolla, Roughly Chopped

1. For the vinaigrette:
2. Whisk together the vinegar, mustard, shallot, garlic and basil in a small bowl to combine. Gradually whisk in the olive oil and season with salt and pepper, to taste. Set aside.
3. For the salad:
4. Place a grill pan over medium-high heat. Toss the bread pieces with the olive oil and place on the grill. Cook for 3 to 5 minutes per side, or until golden brown.
5. Toss together the mixed greens, cherry tomatoes, olives, Parmesan, mozzarella, capicolla, and grilled bread in a large bowl to combine. Drizzle the vinaigrette over the salad and toss to coat.

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