Tuscan Mosaic Salad Recipe
A vibrant medley of vine-ripe tomatoes, fresh mozzarella, and basil with crisp artisan croutons, finished with extra virgin olive oil and red wine vinegar
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Ingredients
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Salad
Croutons
Dressing
Finishing
Method
Croutons
- 1
Prep and bake croutons
Preheat the oven to 400°F (200°C). In a bowl, toss the cubed artisan bread with 2 tablespoons extra virgin olive oil, 1 teaspoon minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper until evenly coated. Spread the bread in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the sheet to firm up.
Dressing
- 2
Whisk dressing
In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon finely grated garlic, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity (add up to 1/2 tablespoon more vinegar or a pinch more salt if needed).
Salad
- 3
Prepare vegetables and cheese
Wash and dry the tomatoes and basil. Halve cherry tomatoes and quarter larger plum or heirloom tomatoes so you have roughly 3 cups total. If using a ball of fresh mozzarella, tear it into bite‑sized pieces about 1 inch each to total ~1 cup. Thinly slice 1/4 cup red onion and, if using, toss 2 cups mixed baby greens in a large mixing bowl.
- 4
Assemble salad
Add the halved/quartered tomatoes, torn mozzarella, whole basil leaves (torn large leaves in half if very large), and sliced red onion to the bowl with the greens. Drizzle about two‑thirds of the prepared dressing over the salad and toss gently with tongs or salad utensils until ingredients are lightly coated. Taste and add more dressing if desired.
- 5
Add croutons and finish
Add the cooled artisan croutons to the salad and toss once more to distribute. Arrange the salad on a serving platter or divide among 4 starter plates. Drizzle the remaining tablespoon of extra virgin olive oil over the top, sprinkle flaky sea salt (about 1/4 teaspoon) and freshly cracked black pepper to taste. Garnish with a few whole basil leaves.