Sun-dried Tomato and Basil dressing:
⅓ cup olive oil
⅓ cup red wine vinegar
3 tbsp sliced sun-dried tomatoes
1 tbsp dijon mustard
1 clove garlic
½ tsp dried oregano
½ tsp each salt and pepper
¼ cup packed basil leaves
Pizza Salad:
6 cups mixed salad greens
3-4 Mucci Farms Memento Heirloom Tomatoes, halved and sliced
2 cups bite-sized torn or cubed fresh focaccia bread
1 cup julienned cacciatore salami
2 cups sliced cremini mushrooms, sautéed and cooled
½ cup diced aged provolone cheese
½ cup bocconcini pearls
⅓ cup sautéed sliced cremini mushrooms
⅓ cup sliced green olives
⅓ cup sliced red onion
⅓ cup pickled hot pepper rings
black pepper and basil to garnish
For the sun-dried tomato and basil dressing: Place oil, vinegar, sun-dried tomatoes, mustard, garlic, oregano, salt and pepper and basil in a blender cup. Blend with an immersion hand blender until sundried tomatoes and basil have become small flecks and dressing is emulsified.
For the pizza salad: Place salad greens on a large shallow bowl. Arrange toppings in groupings on greens. Season with black pepper and garnish with basil. Serve with dressing on the side.
