Ingredients
3 slices (about 3 ounces) olive or other rustic bread, toasted
6 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 pound large ripe tomatoes, cut into 1-inch pieces
1 small zucchini, thinly sliced (about 1 cup)
1 head (about 2 ounces) baby tender lettuce, such as red oak leaf or Boston, leaves separated and torn if large
1/4 cup pitted kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup packed fresh mint leaves
1/4 teaspoon minced garlic
1 tablespoon Champagne vinegar
1 tablespoon water
Preparation
Brush toasted bread with 2 tablespoons oil; season with salt and pepper. Break into 1-inch pieces. Transfer to a large bowl and add tomatoes, zucchini, lettuce, and olives; season with salt and pepper.
Combine herbs, garlic, vinegar, water, and remaining 4 tablespoons oil in a food processor and pulse until smooth; season with salt and pepper. Drizzle salad with 1/4 cup dressing and toss. Serve with remaining dressing on the side.
