Tuscan Bread Salad recipe

4 servings

4 tablespoons extra-virgin olive oil, divided

2 cloves garlic, minced, divided

4 slices (1/2-inch thick) Italian bread, about 4 inches in diameter

1 small head romaine lettuce

1/2 cup drained Lindsay® Black Ripe Pitted Olives, halved if desired

1 large ripe tomato, seeded and diced

1 cup canned great Northern or cannellini beans, drained and rinsed

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh basil leaves, sliced (optional)

Combine 1 tablespoon of olive oil and 1 clove garlic; brush over both sides of bread slices.

Grill bread 2 to 3 minutes per side in a ridged grill pan or broil 1 to 2 minutes per side until lightly toasted.

Reserve outer leaves of lettuce.

Tear or chop enough of the inner leaves to measure 6 cups.

In a large bowl, combine torn lettuce, olives, tomato and beans.

Cut grilled bread into cubes; add to lettuce mixture.

Combine remaining 3 tablespoons oil, remaining garlic, vinegar, salt and pepper; mix well.

Add to lettuce mixture; toss well.

Arrange outer leaves of lettuce on four serving plates; top with salad.

Sprinkle basil over salads, if desired.