Ingredients
1 loaf (1 pound) focaccia bread, cut into 1-inch cubes1 tablespoon plus 1/4 cup olive oil, divided1/2 cup balsamic vinegar1/3 cup minced fresh basil4 anchovy fillets, rinsed and chopped2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper1 package (5 ounces) spring mix salad greens3 large yellow or red tomatoes, seeded and chopped3 cups grape tomatoes2 medium cucumbers, peeled, seeded and diced1/2 cup pitted Greek olives, halved1/2 cup chopped celery1/2 cup chopped red onion1 jar (7 ounces) roasted sweet red peppers, drained and sliced
Preparation
Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack.
For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers.
In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.
