• Fast
• Make-Ahead

Ingredients

1. Leaves from one 2 1/2-ounce bunch of mint
2. Two 1-ounce slices of white sandwich bread, crusts trimmed, bread cut into 1/4-inch dice
3. 3/4 cup extra-virgin olive oil
4. 2 teaspoons Dijon mustard
5. 2 teaspoons red wine vinegar
6. Salt and freshly ground pepper

Directions

1. In a mini food processor, pulse the mint leaves until coarsely chopped. Add the bread and pulse until finely chopped. Transfer the mixture to a bowl and stir in the olive oil, mustard and vinegar. Season with salt and pepper.