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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Nothing says âsummerâ at our house like this unique salad! Itâs also a great way to use up fresh basil and tomatoes from the garden. Iâve brought it to many womenâs luncheons at church, and itâs still a much-requested favorite. -LaNae Sanchez, Canyon Country, California Ingredients:
3 cups cubed italian bread |
3 medium tomatoes, chopped |
6 ounces cubed part-skim mozzarella cheese |
1 medium sweet yellow pepper, cut into 1-inch pieces |
1/3 cup minced fresh basil |
6 tablespoons olive oil |
3 tablespoons white or brown balsamic vinegar |
1-1/2 teaspoons minced garlic |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool.
2. In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons. Yield: 8 servings.
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