Ingredients

The following ingredients have 6 Servings
  • 1 cup basil, packed
  • 1 heaping tbsp chives, chopped
  • 1 tbsp red wine vinegar
  • 1 small clove garlic, smashed
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 heaping cups ciabatta bread, cut into 1 inch cubes
  • 2 tbsp olive oil
  • 3 cups heirloom grape tomatoes, halved
  • 8 oz fresh mozzarella, diced
  • flaky salt and pepper, to taste

Instruction

  • Make the Basil Chive Vinaigrette: To a small food processor or blender, add basil, chives, vinegar, garlic, ¼ cup olive oil, ½ tsp salt, and ¼ tsp pepper. Process until smooth. Set aside.
  • Toast the bread cubes: Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Add bread cubes and 2 tbsp olive oil. Toss well to coat the bread. Bake for 10-12 mins until the bread becomes golden and crisp. Set aside to cool slightly.
  • Assemble the salad: To the large mixing bowl, add tomatoes, mozzarella, and bread cubes. Toss to combine. Add vinaigrette and a pinch of flaky salt and pepper, to taste. Toss well to completely coat. Allow salad to sit about 30 mins before serving. Enjoy!