Basil Tomato Salad

This green leaf lettuce salad is tossed with a lemon vinaigrette and served with bread sticks made from a baguette. For a complete meal, serve with chicken or fish that has been drizzled with the lemon vinaigrette.

• Ready In: 25 mins
• Serves: 6

Ingredients

• For the Lemon Vinaigrette

• 1⁄2 cup olive oil
• 1  teaspoon fresh lemon zest, finely shredded
• 1⁄3 cup fresh lemon juice
• 4  garlic cloves, minced
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

• For the Bread Sticks

• 1  small baguette or 1  French roll
• 2  tablespoons olive oil
• 2  garlic cloves, minced

• For the Salad

• 6  cups green leaf lettuce, torn (1 small head)
• 3  cups fresh basil, torn
• 2  cups grape tomatoes, halved or 2  cups plum tomatoes, chopped
• 1⁄2 cup pine nuts, toasted
• 2  ounces parmesan cheese, shaved

Directions

1. Combine the ingredients for the vinaigrette in a small screw-top jar; shake to combine.
2. Preheat oven to 425 degrees F.
3. In a small bowl, combine olive oil and garlic for the bread sticks; split baguette lengthwise and brush olive oil/garlic mixture on cut sides of the bread.
4. Cut the each bread into 3 or 4 breadsticks and place on a baking sheet.
5. Bake until toasted, 3 to 5 minutes; cool.
6. In a large bowl, combine lettuce and basil, layer in tomatoes, pine nuts, and cheese; serve with vinaigrette and bread sticks.