Margherita Salad

Ingredients

• •1 plum tomato, halved
• •4 sun-dried tomatoes packed in oil
• •2 tablespoon oil from the sun-dried tomato jar
• •2 tablespoon red wine vinegar
• •1 clove garlic
• •1/2 teaspoon dried oregano
• •1/4 bunch fresh basil, torn
• •2 tbsp parmesan, grated
• •Kosher salt and freshly ground pepper
• •2 tablespoon extra-virgin olive oil
• •1 cup breadcrumbs
• •2 tablespoon chopped fresh parsley
• •1/4 cup parmesan, grated
• •8 cup Italian-blend salad greens
• •3/4 bunch fresh basil, chiffonade
• •8 ounce bocconcini (mozzarella), quartered

Steps

1. 1Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a basil leaves and parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed to make a pour-able dressing; season with salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining parmesan and the parsley and cook until toasted, about 1 more minute.
3. 3Toss the salad greens, mozzarella, and remaining basil in a large bowl. Toss with the dressing, then sprinkle with the breadcrumb mixture.