Ingredient List
For the Salad:
  • 4 ½ cups bite-sized cubed day-old bread (Baguette, Tuscan, Sourdough or Italian)
  • 3 cups diced ripe tomatoes or small tomatoes, halved
  • ½ cup thinly sliced red onion
  • 1 cup cubed fresh mozzarella cheese or mozzarella pearls
  • 16 whole Spanish, Greek or black olives
  • 15 large fresh basil leaves
  • 3 tablespoons red wine vinegar or balsamic vinegar
  • Sea salt and freshly ground peppercorns, optional
For the Salad
  • Preheat oven to 300°F. Place cubed bread on baking sheet and lightly toast 10-12 minutes, stirring occasionally.

  • In large serving bowl, combine toasted bread, tomatoes, onion, cheese and olives.

  • Wash, dry and cut basil leaves into strips and add to bread mixture.

  • Sprinkle vinegar over salad. If desired, season with salt and pepper; mix thoroughly. Serve immediately or refrigerate.

Nutrition Information
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