This fresh Italian bread salad is filled with juicy tomatoes, cucumbers, and crisp bread tossed in a simple dressing.
Ingredients :
6 cups cubed ciabatta bread torn into pieces
¼ cup extra virgin olive oil
salt and pepper to taste
1 pound ripe tomatoes any variety
½ English cucumber sliced
1 cup mozzarella balls small
¼ red onion thinly sliced
½ cup kalamata olives pitted
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley
¼ cup olive oil
2 tablespoons balsamic vinegar or white balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper
Directions :
Preheat the oven to 375°F.
On a a large baking sheet, combine the ciabatta bread with ¼ cup olive oil, ½ teaspoon kosher salt (or to taste), and ¼ teaspoon pepper. Toss until well combined and bake until lightly browned, about 10-12 minutes. Cool completely.
In a small bowl, whisk together ¼ cup of olive oil, balsamic vinegar, and Dijon mustard; set aside.
In a large bowl, combine the tomatoes, thinly sliced red onion, fresh mozzarella, sliced cucumbers, and olives. Add the bread and dressing and toss well to combine. Let rest for 15 minutes, tossing occasionally.
Top with parsley, basil, and additional salt & pepper to taste.
