Author Notes
This is a great way to use wonderful late summer tomatoes from your garden or the farmers market. —Kelli
Ingredients
- Salad
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2-3
Roma tomatoes, chopped OR 1 cup cherry tomatoes, halved
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1/3 cup
chopped cucumber
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1/4
small red onion, halved and thinly sliced
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10-20
basil leaves, torn
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1 cup
good crusty bread, cubed and toasted in oven until lightly browned
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2 cups
green leaf or romaine lettuce, torn
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1/4 cup
fresh mozzerella (cieligine or perline work well) OPTIONAL
-
salt and pepper to taste
- Dressing
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3 tablespoons
red wine vinegar
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3 tablespoons
olive oil
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1
small clove garlic, pressed or finely minced
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1/2 teaspoon
dijion mustard
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salt and pepper to taste
Directions
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Toss all salad ingredients except bread with a generous sprinkle of salt and let sit for at least 15 minutes
Place all dressing ingredients in a jar and shake to combine and emulsify.
Add bread and dressing. Toss and serve.
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