Mediterranean Salad With Olive - Bread Croutons

• 1 loaf olive bread, crust removed, bread cup into 1/2 inch pieces (about 2 cups is what you need)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced shallots
• 14 cup red wine vinegar
• 2 teaspoons lemon juice
• 6 tablespoons extra virgin olive oil
• coarse salt & freshly ground black pepper
• 2 heads frisee, torn into pieces (4 cups)
• 1 head red-leaf lettuce, torn into pieces (4 cups)
• 12 cherry tomatoes or 12 yellow cherry tomatoes, halved
• 13 cup pitted kalamata olive
• 3 ounces feta cheese, crumbles
• 12 cup dill leaves
• 12 English cucumber, thinly sliced

1. Make the croutons: Preheat the oven to 350F Toss the bread with oil on a rimmed baking sheet.
2. Bake until golden brown, 15-20 minutes.
3. Let cool.
4. (croutons can be stored in an airtight container for up to 1 week).
5. For the dressing: Puree shallot, vinegar and lemon juice in a blender.
6. With machine still running, gradually add oil in a slow steady stream until emulsified.
7. Season with salt and pepper.
8. Fro the salad: Toss together salad ingredients.
9. Sprinkle with croutons and drizzle with dressing.
10. Serve immediatley.

olive bread, extra virgin olive oil, shallots, red wine vinegar, lemon juice, extra virgin olive oil, salt, tomatoes, olive, feta cheese, dill, cucumber

Taken from www.food.com/recipe/mediterranean-salad-with-olive-bread-croutons-372040 (may not work)