• prep
  • cook
  • 4 servings


  • 4 tablespoons extra-virgin olive oil, divided

  • 2 cloves garlic, minced, divided

  • 4 slices (1/2-inch thick) Italian bread, about 4 inches in diameter

  • 1 small head romaine lettuce

  • 1/2 cup drained Lindsay® Ripe Pitted Olives, halved if desired

  • 1 large ripe tomato, seeded, diced

  • 1 cup rinsed and drained canned great Northern or cannellini beans

  • 2 tablespoons balsamic vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons sliced fresh basil leaves (optional)

Cooking Directions

  1. Combine 1 tablespoon olive oil and 1 clove garlic; brush over both sides of bread slices.

  2. Grill bread 2 to 3 minutes per side in a ridged grill pan or broil 1 to 2 minutes per side until lightly toasted.

  3. Reserve outer leaves of lettuce. Tear or chop enough of the inner leaves to measure 6 cups.

  4. In a large bowl, combine torn lettuce, olives, tomato and beans.

  5. Cut grilled bread into cubes; add to lettuce mixture.

  6. Combine remaining 3 tablespoons oil, remaining garlic, vinegar, salt and pepper; mix well. Add to lettuce mixture; toss well.

  7. Arrange outer leaves of lettuce on four serving plates; top with salad.

  8. Sprinkle basil over salads, if desired.

  9. Variation: sliced grilled chicken may be served over the salad.


  • Calories280
  • Fat17g
  • Protein6g
  • Cholesterol0mg
  • Total Carbs26g
  • Fiber6g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.