Ingredients
Salad:
3 tomatoes (heirloom or organic recommended)
1 green tomato
1 tablespoon sea salt
1 loaf Italian bread
6 cloves garlic, minced
1 shallot, minced
1 cucumber, chopped
1 red onion, thinly sliced
4 ounces fresh mozzarella, cubed
20 fresh basil leaves (torn)
Parmesan, shaved (for garnish)
Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon black pepper (freshly cracked)
1 teaspoon dried oregano
Instructions
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Prepare the Bread: Cut the Italian bread into 1-inch cubes. Toast in the oven at 350°F (175°C) for about 10 minutes, or grill it for a smoky flavor.
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Prepare the Tomatoes: Cut the heirloom and green tomatoes into chunks. Sprinkle with sea salt and let sit for 10 minutes to release their juices.
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Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, garlic, shallot, salt, pepper, and oregano.
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Combine the Salad: Add cucumber, red onion, basil, and mozzarella to the tomatoes. Toss to combine.
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Add the Bread: Stir in the toasted bread cubes and pour the dressing over the salad. Toss gently to coat. Let sit for 10-15 minutes to allow the bread to absorb the flavors.
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Serve: Garnish with shaved Parmesan just before serving.
Notes
Protein Add-ins: Add grilled chicken, shrimp, or roasted chickpeas for a more filling salad.
Cheese Options: Use bocconcini, feta, or goat cheese if fresh mozzarella isn’t available.
Gluten-Free Version: Substitute the bread with quinoa, couscous, or farro for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (if toasting bread)
- Category: Salad, Side Dish
- Method: No-cook (for the salad), Oven (for bread)
- Cuisine: Italian
- Diet: Vegetarian
