30 minutes
A hearty and rustic bread salad featuring ripe tomatoes, fresh mozzarella, and homemade croutons, dressed in a zesty vinaigrette.
Baguette, preferably stale, 1-inch cubes
0 oz
tablespoons
teaspoons
Ripe Mixed Tomatoes, bite-size pieces
0 lb
Fresh Mozzarella, bite-size pieces
0 oz
Red Onion, thinly sliced
each
Garlic Clove, grated to a paste
each
tablespoons
Thyme, chopped
tablespoons
Red Pepper Flakes, optional
pinches
teaspoons
to taste
Kirby cucumbers, thinly sliced
each
Basil, torn
cups
Flat Leaf Parsley, roughly chopped
cups
Capers, drained
tablespoons
1. Preheat and Prepare Croutons
Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss bread cubes with 2 tbsp olive oil and a pinch of salt. Bake until edges are golden, 7-15 minutes. Cool on a wire rack.
2. Combine Tomatoes & Mozzarella
In a large bowl, mix tomatoes, mozzarella, red onion, garlic paste, 1 tbsp vinegar, herbs, 1/4 tsp salt, and red-pepper flakes if using. Let marinate.
3. Make Dressing
In a separate bowl, whisk 1 tbsp vinegar, mustard, 1/4 tsp salt, and black pepper. Gradually whisk in 4 tbsp olive oil to emulsify. Add cucumber, basil, and parsley.
4. Toss & Marinate
Add the cooled bread cubes, dressed cucumber mixture, and capers to the tomato bowl. Toss thoroughly. Let sit for 30 minutes to 4 hours, allowing flavors to meld.
5. Final Seasoning Before Serving
Before serving, toss with additional olive oil, vinegar, and salt to taste if necessary.
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