Tuscan Foya Bread & Sausage Salad

Originally a peasant dish, this salad now finds a worthy place on any table, and it’s good “fo-ya”.

  • 6 – tablespoons of olive oil
  • 3 – tablespoons of red wine vinegar
  • 1 – tablespoon of lemon juice
  • ½ – teaspoon of black pepper
  • 1 – tablespoon of butter
  • 6 – ounces of fresh Italian or French bread (a nice crusty roll, cut in half)
  • ½ – pound of fresh Italian sausage links
  • 8 – ounces of premixed salad greens
  • ½ – cup of fresh Roma tomatoes (chopped)
  • 10 – large, fresh basil leaves (torn into pieces)
  • 4 – ounces of fresh Mozzarella cheese (diced into one-half inch cubes or coarsely grated)
Traditional family pork recipe seasoned with fresh blend of natural ingredients.
  • Whisk the olive oil, red wine vinegar, lemon juice, and pepper in a small bowl.
  • To Make The Salad:

  • Preheat the broiler.
  • Broil the sausage for fifteen to eighteen minutes, turning occasionally, until done.
  • Butter the bread slices and put them in the broiler with the sausage, but only for a minute or so, until the butter is melted.
  • Remove the bread from the broiler, and tear into bite-sized pieces.
  • Put the bread into a large salad bowl with one-half of the dressing, and toss well.
  • When the sausage is finished cooking, bite-sized pieces.
  • Add the greens, tomatoes and basil to the bread and toss well.
  • Pour in the remaining dressing and toss again.
  • Add the sausage and cheese.
  • Serve immediately while the sausage is warm.

Serves 4 As A Salad Course