Tuscan Tomato and Bread Salad

Ingredients:

• 450 g cherry or grape tomatoes, halved
• 450 g fresh mozzarella, cut into 2 cm cubes.
• 2 tsp. crushed garlic (2 cloves)
• 1 teaspoon good-quality Dijon mustard
• 1/4 cup good-quality red wine vinegar
• 0.5 cup + 1/3 cup high-quality olive oil
• 220g sourdough bread, crusts removed and crumb cut into 2cm cubes.
• 20 fresh basil leaves, thinly sliced

Preparation:

1. Place the tomatoes and mozzarella in a large bowl. Place the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a 1-cup glass measuring cup and gradually whisk in 1/2 cup olive oil. Set aside.
2. Heat the remaining 1/3 cup olive oil in a large (12-inch) skillet until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook over medium heat for 5–8 minutes, stirring occasionally, until the bread is evenly browned and crispy.
3. Add warm bread to the tomatoes and mozzarella. Add enough dressing to moisten all ingredients. Add basil, salt, and pepper, and toss thoroughly, adding more dressing if needed. Serve the salad at room temperature.