Tuscan Tossed Salad
I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.—Elaine Sweet, Dallas, Texas
Ingredients
- 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
Reviews
This was not my favorite recipe. The dressing just didn't taste good.
Enjoyed making and serving this delicious salad! (I served it in large glass salad bowl, mixed it all together and let it chill in fridge until dinner was ready. I also omitted the anchovies)
This salad is very similar to "Dimitri's Salad" which was very popular in Erie, Pa at Dimitri's Restaurant. Dimitri retired to Greece and took his recipe with him. I am glad to see it where so many can enjoy it, and yes, the flavors blend better if it sits for a while. I hope you all love it as much as Erie did.
I made this recipe and it is quite good. Next time, I will cut down on the anchovies.
Actually, I am making this salad tomorrow! Can't wait. We love all the ingredients, and this will look so colorful on the table. I know this will be a hit with everyone. Thanks for sharing this recipe.Loretta
This salad is so colorful it just invites sharing!