Ingredients
- 1/2 French bread loaf cut into 1" cubes
- Olive oil for frying
- Salt and pepper
- 3 tablespoons chiffonade of basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 4 Italian Roma tomatoes, cut into 1/2 " slices
- 1/4 pound fresh Mozzarella cheese, cut into 1/2 " slices
Directions
For croutons: In a large saute pan, heat the olive oil. When smoking hot, add the bread cubes and fry until golden, about 3-4 minutes. Stir often to prevent from sticking. Remove from pan and drain on a paper-lined plate. Season with salt and pepper Toss the remain ingredients together in a mixing bowl. Season with salt and pepper.
To assemble, toss the fried bread with the other ingredients and place on a platter. Can be made ahead of time, by keeping the bread separate until serving.
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By mary-beth.einer...
Hilliard, OH
on September 30, 2007
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Yum,even my teenage son liked it and he is not a big tomato fan. I really only used the idea of the recipe. I toasted the croutons with the oil and garlic in the oven (uses less oil this way. Any good flavored fresh ripe tomato will be great - I used the excess from the garden and cut them in chunks. I didn't have any fresh Mozzarella, but the salad was great without it.
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