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Mediterranean Salad with Herb Focaccia

From Our Kitchen

Preheat oven to 400ºF


Mediterranean Salad:

1 lb. bag Italian Salad Mix
1 fennel bulb, cored and thinly sliced
1 red bell pepper, thinly sliced
2 Tbsp. mixed olive tapenade
1 cup & 2 Tbsp. olive oil
¼ cup red wine vinegar
salt & pepper

Herb Focaccia

½ lb. pizza dough
½ cup olive oil
feta, crumbled
1 tsp. each oregano, rosemary, sage chopped
1 tsp. garlic chopped
pinch red pepper flakes


Mediterranean Salad:

Add 2 Tbsp. olive oil to a large sauté pan over medium heat. Add fennel and cook for 8-10 minutes. Add peppers and cook until both are tender, about 8 minutes. Season with salt & pepper. Let cool. Meanwhile, whisk together vinegar and tapenade. Slowly whisk in olive oil. Combine lettuce and fennel pepper mixture. Lightly coat with dressing. Serve with focaccia.

Herb Focaccia:

Press dough down flat including the edges. Place on a sheet pan. Combine oil, herbs, garlic and red pepper flakes. Brush dough with mixture making sure to get lots of chunks. Sprinkle with feta. Bake until golden brown about 6-8 minutes. Serve with salad.

Serves 4