SPRINGFIELD, Mo. Mediterranean Bread Salad
Makes approx., 8 cups
4 Tbsp. Red wine vinegar
8 Tbsp. Extra virgin olive oil
Pinch of red pepper flakes
1 tsp chopped garlic
½ tsp salt
8 oz. fresh mozzarella diced
4 large leaves fresh basil torn into pieces
2 cups crusty bread (baguette, Italian bread, etc) torn or cut into 1” pieces
1/3 cup olive oil for bread
2 large ripe tomatoes, cut into wedges
1/2 medium sweet or red onion thinly sliced
1 large green pepper cut into 1” pieces or cucumber peeled and sliced
¼ cup coarsely chopped Italian parsley
Optional- ½ cup black olives
In a large bowl whisk together the vinegar, 1st olive oil, pepper flakes, garlic and salt. Set aside.
Place the bread pieces in a large bowl or gallon zip lock bag add olive oi and toss. Place on a sheet pan and bake at 375 degrees until golden brown. Remove and cool. Can be done ahead of time.
Add tomatoes, onion, basil, peppers, cheese, olives, parsley and bread pieces to bowl of vinaigrette and toss together well. Serve immediately.
Note: This salad is best served right after tossing. You can also add grilled shrimp or chicken to it for a nice entrée salad.