Margherita Salad

margherita-salad-051

Margherita Salad

  • 2 cups day old bread, cubed
  • ½ cup plus two tablespoons extra virgin olive oil, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons Italian seasoning
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon black pepper
  • 1 pound cherry tomatoes
  • 1 pound ciliegine (small fresh mozzarella balls)
  • 1 ½ cups basil leaves, torn
  1. Preheat oven to 350 degrees. Spread bread cubes out on a baking sheet. Drizzle with two tablespoons of olive oil. Sprinkle with one teaspoon of salt and the Italian seasoning. Toss to coat. Bake for 5-10 minutes until croutons are slightly golden and crispy.
  2. Meanwhile, combine the remaining olive oil, salt, vinegar, and black pepper. In a separate bowl, combine tomatoes, ciliegine, and basil. Pour dressing over salad. Toss to combine. Sprinkle with toasted croutons.