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Description
Food Network
Ingredients
US|METRIC
4 SERVINGS
- focaccia
- 2 lb. tomatoes
- 1 cup chopped fresh herbs
- oil-packed sun-dried tomatoes
- deli meat
- 1/4 red wine vinegar
- 1 tsp. Dijon mustard
- 3/4 cup EVOO
- 1/2 tsp. grated lemon zest
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Directions
- Choose a Bread Cut your choice of bread: into 1-inch cubes to make 8 cups. Stale bread works best — if yours is fresh, spread the cubes on baking sheets and toast in a 400 degrees F oven, 8 to 10 minutes. Transfer to a large bowl.
- Make the Base: Cut 2 pounds tomatoes into 1-inch pieces (about 4 cups); toss with the bread. Add up to 1 cup chopped fresh herbs (parsley, basil, mint and/or chives).
- Add mix-ins and protein.
- Dress the salad: Whisk 1/4 cup red or white wine vinegar and 1 teaspoon dijon mustard in a bowl. Slowly whisk in 3/4 cup olive oil and 1/2 teaspoon grated lemon zest. Drizzle over the salad and toss. (The salad can be made up to 4 hours ahead.)
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