Tuscan Bread Salad
  • 4 cups torn bread, toasted
  • 1 cup mini mozzarella balls, drained
  • ½ cup basil, chiffonade
  • 3 cups pearl tomatoes, halved
  • ½ cup red onions, sliced
  • 1 cup cucumbers, sliced
  • ½ cup feta, crumbled
  • 3 tablespoons canola oil
  • Salt & Pepper, to taste
  • Balsamic Dressing
  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 tablespoon dijon mustard
  1. In a large skillet, heat canola oil on medium high and add the torn bread, salt and pepper to taste. Turn and toast until outside is crispy and golden brown while still chewy on the inside. While bread is toasting, in a small bowl, whisk all the dressing ingredients and set aside.
  2. Remove toasted bread from heat and pour in a large bowl. Let cool for 5 minutes, then add the remaining ingredients. Pour the dressing over and toss to coat. Serve immediately.
Recipe by jessica burns at https://jessicaburns.com/2015/07/tuscan-bread-salad/