Description
A vibrant, tangy salad showcasing heirloom tomatoes, crisp cucumbers, and creamy mozzarella, perfect for summer gatherings.
Ingredients
Scale
- 3 cups cubed focaccia bread (about 3 thick slices)
- 2 tbsp olive oil
- 2 tsp dried Italian herb blend (or dried parsley)
- 2 lbs heirloom tomatoes (about 4 large tomatoes)
- 6 small cocktail cucumbers (sliced)
- 1 small red onion (sliced)
- 2 tbsp capers
- 4 to 5 large basil leaves
- 2 tbsp fresh oregano
- 1 cup mozzarella cheese (mini balls, sliced, or burrata cheese)
- 1/4 cup olive oil (for dressing)
- 1/4 cup red wine vinegar
- Sea salt and black pepper (to taste)
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Cube and Season the Bread: Cut the focaccia into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil and sprinkle with dried herbs, sea salt, and pepper.
- Toast the Croutons: Toss everything together and spread out evenly. Bake for 10-15 minutes until golden and crunchy.
- Chop the Vegetables: Cut heirloom tomatoes into thick wedges, slice the cucumbers into rounds, and thinly slice the red onion.
- Combine Ingredients: In a large mixing bowl, add the tomatoes, cucumbers, red onion, capers, basil leaves, and oregano.
- Dress the Salad: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad ingredients and gently toss to combine.
- Add Croutons: Once the croutons cool slightly, fold them into the salad just before serving to maintain their crunch.
- Finish with Cheese: Top with mozzarella or burrata, tearing it into pieces to distribute its creamy goodness throughout.
Notes
Best served fresh. Prepare croutons and vegetables in advance, but combine with dressing just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg