Harvest Tuscan Salad Recipe
Mixed greens, roasted garlic, mozzarella, kalamata olives, cherry tomatoes, and crispy polenta croutons tossed in balsamic vinaigrette.
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Ingredients
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Salad Base
Polenta Croutons
Balsamic Vinaigrette
For Roasted Garlic
Method
Roasted Garlic Preparation
- 1
Roast the Garlic
Preheat your oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes until soft and golden.
Polenta Crouton Preparation
- 2
Prepare the Polenta
In a saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of polenta and reduce heat to low. Stir continuously for about 10-15 minutes until thickened. Season with salt.
- 3
Cool and Cut the Polenta
Spread the cooked polenta into a greased baking dish and let it cool completely. Once cooled, cut into small cubes.
- 4
Salad Assembly
- 5
Combine the Salad Ingredients
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced kalamata olives, and torn fresh mozzarella balls.
- 6
Make the Balsamic Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the balsamic vinaigrette over the salad mixture and toss gently to combine.
- 8
Add Roasted Garlic
Squeeze the roasted garlic cloves from their skins into the salad and toss to distribute.
- 9
Top with Croutons
Finally, add the crispy polenta croutons on top of the salad just before serving.