Description
A vibrant summer salad, perfect for barbecues. Sweet roasted tomatoes and mozzarella meet crunchy bread.
Ingredients
Units
Scale
- 4 cups (946 ml) grape tomatoes
- 4 cups (946 ml) cubed multigrain bread
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 cups (591 ml) fresh mozzarella balls/pearls
- 15-20 fresh basil leaves
- a heavy dose of balsamic glaze
Instructions
- Preheat oven to 400°F (204°C).
- On one baking sheet, lay the tomatoes and drizzle with 1½ tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon pepper.
- On a separate baking sheet, place the cubed bread and toss with 2 tablespoons of olive oil.
- Place both baking sheets in the oven.
- Roast the tomatoes for 20 minutes, tossing once during cooking.
- Toast the bread for 10-12 minutes, until golden, tossing 2-3 times during cooking.
- Place mozzarella on a paper towel to remove excess moisture.
- Chop any larger basil leaves, leaving smaller ones intact if desired.
- In a large bowl, add bread, tomatoes, basil, remaining salt, and pepper.
- Gently toss with two large spoons, trying to keep the tomatoes intact.
- Drizzle the remaining olive oil over the salad, and add a liberal drizzle of balsamic glaze.
- Serve immediately.
Notes
- For best results, use a sturdy multigrain bread that can withstand roasting without becoming overly soggy.
- To prevent the mozzarella from becoming overly watery, pat it dry with a clean kitchen towel before adding it to the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the bread will soften slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 35
- Fiber: 4
- Protein: 10
- Cholesterol: 20