Ingredients
For the salad:
16 oz French bread, cut into 3/4-inch cubes (6 cups)
3 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 pint cherry tomatoes, quartered
½ red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
4 oz mozzarella, cubed
For the vinaigrette:
1 tsp finely minced garlic
½ cup balsamic
½ tsp Dijon mustard
½ cup olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
Directions
For the salad:
1
In large bowl, combine bread, oil, salt and pepper.
2
Toss well and place on cookie sheet.
3
Bake at 375 degrees, until dry.
4
Remove from oven, cool.
5
Place bread, and all other ingredients in large bowl.
For the dressing:
6
Combine ingredients in measuring cup, whisk well and drizzle over salad.
7
Allow to set for 30 minutes; toss again and serve.
Ingredients
Ingredients
For the salad:
16 oz French bread, cut into 3/4-inch cubes (6 cups)
3 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 pint cherry tomatoes, quartered
½ red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
4 oz mozzarella, cubed
For the vinaigrette:
1 tsp finely minced garlic
½ cup balsamic
½ tsp Dijon mustard
½ cup olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
Directions
Directions
For the salad:
1
In large bowl, combine bread, oil, salt and pepper.
2
Toss well and place on cookie sheet.
3
Bake at 375 degrees, until dry.
4
Remove from oven, cool.
5
Place bread, and all other ingredients in large bowl.
For the dressing:
6
Combine ingredients in measuring cup, whisk well and drizzle over salad.
7
Allow to set for 30 minutes; toss again and serve.
