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Mediterranean Salad with Olive-Bread Croutons

Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.

  • servings: 6
Photography: Yunhee Kim

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Ingredients

  • 1/4 olive loaf, crust removed, bread cut into 1/2-inch pieces (about 2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1/4 cup red-wine vinegar
  • 2 teaspoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 heads frisee, torn into pieces (4 cups)
  • 1 head red-leaf lettuce or 4 heads Lolla Rossa, torn into pieces (4 cups)
  • 12 red or yellow cherry tomatoes, halved or quartered
  • 3 ounces feta cheese, crumbled
  • 1/2 cup pitted, sliced Kalamata olives (about 2 1/2 ounces)
  • 1/2 cup fresh dill leaves
  • 1/2 English cucumber, thinly sliced

Directions

  1. Step 1

    Make the croutons: Preheat oven to 350 degrees. Toss bread with oil on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (Croutons can be stored in an airtight container up to 1 week.)

  2. Step 2

    Make the dressing: Puree shallot, vinegar, and lemon juice in a blender. With machine running, gradually add oil in a slow, steady stream until emulsified. Season with salt and pepper.

  3. Step 3

    Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately.

Source
Martha Stewart Living, August 2007

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Reviews (2)

  • SOMERSIZING 24 Aug, 2008

    I AGREE YEAHCOOKING, WITHOUT THE CROUTONS, THIS SALAD IS GREAT FOR ALL SOMERSIZERS AND ANYONE ELSE ON A DIET. LOVE THE MEDITERRANEAN FLAVOR.

  • yeahcooking 2 Jun, 2008

    I did this recipe minus the croutons for it to be easier and healthier. I also just used a bag of baby mixed greens for ease. Dried dill works just as well and any kind of cucumber and tomato works. It was a great green salad with all of the flavors of the mediterranean.