Bread Salad

(print this recipe)
This is another recipe that Randy and Ellie introduced me to. I love salads, and this one has become my new favorite.
Dressing:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallots (I use my handy dandy microplane)
1/2 teaspoon chopped fresh thyme
1/2 teaspoon minced garlic (microplane again)
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

Combine the vinegar, mustard, shallots, thyme and garlic in a bowl. Slowly whisk in the oil in a stream until the dressing emulsifies. Season to taste with salt and pepper. Set aside.

Salad:
4 slices french bread, 1 inch thick*
Extra virgin olive oil
24 pitted Kalamata olives
1/2 pint cherry or grape tomatoes, cut in half
6 ounces boconccini (small mozzarella balls) cut in half
4 cups loosely packed, flavorful salad greens, washed, dred and torn into pieces**
1/2 cup thinly sliced fresh basil
1/3 cup freshly grated Parmesan cheese (I do cheat sometimes and use the grated Parmesan in a tub)
Preheat your grill (I love grilling)
Brush both sides of the bread with oil. Grill the bread on both sides until golden. Remove from the grill and use a serrated knife to cut the bread into bite-size cubes. Put the bread in a serving bowl with the olives, tomatoes, mozzarella, lettuce and basil. Pour the dressing over the salad and mix well. There should be enough dressing to soak into the bread, but the greens should not be drenched - use a little more or less dressing as needed. Sprinkle with Parmesan cheese and toss again, lightly.
*I get Trader Joe's Pugliese, slice it into 1 inch slices, wrap it well and put it in the freezer so I always have some ready.
**Use salad greens that have a hardier leaf such as romaine, arugula, spinach or a combination.
Serves 4