Ingredients
- 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
- 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
- 3/4 cup sliced unwaxed cucumber
- 1/2 cup sliced red onion
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 10 fresh basil leaves, shredded
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
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While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.