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Italian BLT Bread Salad

Yield 6 to 8 servings

Ingredients

  • 1 (8-ounce) Italian or French bread loaf, cut into 1-inch pieces*
  • 1/2 pound fresh mozzarella, cut into 1/2-inch pieces
  • 1 cup olive oil-and-balsamic vinegar dressing
  • 1/2 cup kalamata olives, pitted and halved
  • 1 pint grape tomatoes, halved
  • 2 green onions, sliced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon pepper
  • 3 cups chopped romaine lettuce
  • 10 bacon slices, cooked and crumbled

How to Make It

  1. Place bread on a baking sheet, and bake at 400° for 5 minutes or until lightly toasted.

  2. Combine mozzarella and dressing in a shallow dish or zip-top plastic bag; cover or seal, and chill 1 hour.

  3. Toss together bread, olives, next 5 ingredients, and mozzarella mixture. Let stand 20 minutes. Serve over lettuce, and sprinkle with crumbled bacon.

  4. *8 cups cubed and lightly toasted cornbread may be substituted.