| Servings |
servings
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Ingredients
- 1 pound Grape Tomatoes or cherry, halved through the stem
- 1 pound Mozzarella fresh, 3/4-inch diced
- 2 teaspoons Garlic 2 cloves, minced
- 1 teaspoon Dijon Mustard
- 1/4 cup Red Wine Vinegar
- Kosher Salt
- Pepper
- 1/2 cup Olive Oil
- 1/3 cup Olive Oil (additional)
- 1/2 pound Sourdough Bread crusts removed and 3/4-inch diced
- 20 Basil Leaves fresh, julienned
Ingredients
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Instructions
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
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