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Ingredients

• 1/4 cup grapeseed oil ;
• 1 Tbs. extra-virgin olive oil ;
• 1 Tbs. balsamic vinegar ;
• 1 Tbs. red wine vinegar ; ;
• 1 Tbs. Dijon mustard ;
• 1 garlic clove, minced ;
• 1/2 tsp. sea salt ;
• 1/4 tsp. freshly ground pepper ;
• ; ;
• 6 heirloom tomatoes, about 3 lb. total ;
• 1 pint small pear-shaped heirloom tomatoes ;
• Salt, to taste ;
• 6 slices rosemary focaccia ;
• Olive oil for brushing ;
• 6 garlic cloves ;
• 1/4 cup balsamic vinegar ;
• 1/4 cup water ;
• 10 fresh basil leaves, rolled lengthwise and sliced crosswise into ribbons ;
• 3 Tbs. minced fresh flat-leaf parsley ;
• Freshly ground pepper, to taste ;
• 3 cups arugula, tough stems removed ;
• 2 cups chunks romaine lettuce hearts (3/4-inch chunks) ;
• 1 red onion, thinly sliced ;

Description

Nothing Goes To Waste In The Italian Kitchen, Including Slightly Stale Bread. Day-old Bread Is Preferred For This Typical Italian Summer Salad. The Recipe Calls For Rosemary Focaccia, But You Can Substitute Any Good-quality Artisanal Country Or Sourdough

Williams-Sonoma