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Tomato, Mozzarella, and Bread Salad

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Makes 4 servings 1x

Time 45 minutes

Units Scale

Ingredients

  • 1/2 pound Italian or French bread (about 1/2 loaf)
  • 4 medium tomatoes
  • 4 ounces fresh mozzarella cheese, cut into 1/2 -inch cubes
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh basil leaves

Instructions

  1. Heat the oven to 350°F. Cut the bread crosswise into slices about 1 inch thick. Put them on a baking sheet and toast in the oven, turning once or twice, until they are crisp and golden, about 15 minutes. Let cool and store if you like, tightly covered, for up to 2 days.
  2. While the bread is toasting, core and roughly chop the tomatoes and put them and their juices in a large bowl. Add the mozzarella, oil, and vinegar; sprinkle with salt and lots of pepper and toss several times to combine well.
  3. Fill a medium bowl with water, add the toasted bread, and soak until the pieces start to absorb some water and soften, 2 to 3 minutes. Gently squeeze the water out of the croutons and crumble them into the salad.
  4. Toss well to combine the ingredients and let the salad sit for 15 to 20 minutes. Toss with the basil, taste and adjust the seasoning, and serve.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Lebanese Bread Salad (Fattoush): Skip the mozzarella. Substitute four 6-inch pitas for the bread and cut each into 8 wedges. Add 1 chopped medium cucumber (peeled and seeded first if you like) and 1 cored, seeded, and chopped red bell pepper at the beginning of Step 2. Finish with chopped fresh parsley leaves instead of the basil in Step 4.