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
Source: Martha Stewart Living, August 2007
- 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
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.)
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.
Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately.