Try this classic salad made with crispy cubed bread, sweet onions and juicy tomatoes topped with red wine vinaigrette.
Ingredients
- 1 day-old baguette, cut in 1/2-inch cubes (about 3 cups cubed bread)
- 1 tablespoon olive oil
- 1 cup julienned sweet onion
- Large pinch of salt
- 1/4 cup red wine vinaigrette, divided
- 1 14-ounce can artichoke hearts, drained and quartered
- 1 cup chopped heirloom tomatoes, cut into small chunks
- 1/3 cup chopped pitted Kalamata olives
- 1 cup roughly-chopped fresh spinach
Preparation
- Preheat the oven to 300ºF. Toss the cubed bread with the olive oil, place on a baking tray and toast until just lightly browned, about 15 minutes. Remove and set aside. In a small bowl, toss the onion with a large pinch of salt and 1 tablespoon vinaigrette and let marinate while preparing the rest of the salad.
- Mix all of the ingredients, except for the onion, together in a large salad bowl. Rinse and drain the marinated onion, then toss with the rest of the salad. Let the salad sit for 10 to 60 minutes to absorb the vinaigrette before serving.
Posted by permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop