This summer salad is so great and is hearty enough to be a meal. The flavors in this are so delicious and bold! The spritz of citrus gives it a great summer vibe!

Serves 4

1 box arugula and spinach mix

1 box of basil

1 pint heirloom cherry tomatoes quartered

16 small pieces of fresh mozzarella quartered

1 crusty baguette

¼  cup olive oil

¼ cup pine nuts

1 lemon cut into wedges

¼ cup grated parmesan

24 kalamata olives quartered


⅓ cup balsamic vinegar

⅓ cup olive oil

1 shallot minced

3 garlic cloves minced

1 tablespoon dijon mustard

Cut bread into thick slices and brush with olive oil

Bake bread at 325 degrees until golden and toasted

Cut bread into 1 inch cubes

Toast pine nuts for a few minutes until they are fragrant

Cut basil in a chiffonade

Toss bread and greens with vinaigrette

Sprinkle with grated parmesan

Top with olives, tomatoes, mozzarella, basil and toasted pine nuts

Serve with a lemon wedge

Cheers! - lh

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