Ingredients

The following ingredients have 12 Servings
  • 1 12 ounce rustic Italian bread (, cut in 1-inch pieces, 8 cups)
  • 1 pint heirloom grape tomatoes (, halved lengthwise)
  • 1 cucumber (, halved lengthwise, seeded and chopped, 2 cups)
  • 8 ounces bocconcini, halved
  • 1 cup thinly sliced fresh basil leaves
  • 1/4 cup thinly sliced red onion
  • 1/2 cup olive oil
  • 6 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1 clove garlic, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. pepper

Instruction

  • Preheat oven to 425F. Arrange bread in single layer on baking sheet and bake 20 minutes until toasted; cool.
  • In large bowl combine toasted bread, tomatoes, cucumber, bocconcini, basil and red onion.
  • In small bowl whisk olive oil, vinegar, Dijon, sugar, garlic, kosher salt and pepper until blended.
  • Pour over bread mixture and toss until evenly coated. Cover and refrigerate at least 8 hours. Stir before serving.