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Mediterranean Bread Salad

This recipe was featured on
"You're the Chef" episode #413.
Buy this episode from WVIA.

Yield: six dinner portions


Step 1
1/4 c. balsamic vinegar
1 Tbsp. granulated sugar
1/4 c. fresh oregano, stripped and chopped
1 tsp. fresh ground black pepper
1 tsp. seasoning salt
1/2 c. sun-dried tomatoes in oil, cut into thin strips, oil reserved
1 c. extra virgin olive oil

Step 2
1 each loaf of day old Italian bread, cut into1-1/2” cubes
1/2 lb. fresh baby Buffalo Mozzarella cheese, sliced into 4 pieces each
1/2 c. fresh shredded Parmesan cheese
1 bunches fresh basil, cut into thin strips
3 c. baby spinach
1 c. Kalamata olives, rough chopped
1 c. ripe plum tomatoes cut into large dice

Step 1 procedure:
Combine all the dressing ingredients together except for the oil. Adjust the taste of the dressing and then whisk in the oil.

Step 2 procedure:
Toss all the salad ingredients together in a large bowl. Add the dressing and toss well, allowing the salad to sit for about 30 minutes under refrigeration before serving to allow the bread to soften and absorb all the flavors in the salad.

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