Summer, Savory, Vegetarian


What better way to enjoy summer tomato salad than adding fresh local bread to it?


6 cups cubed Ozark Natural Breads Garlic Parmesan bread

2 Tbsp. olive oil

Kosher salt to taste

2 lbs. mixed organic tomatoes, cut into bite size pieces

2 tsp. kosher salt

1 organic cucumber, sliced in half lengthwise, seeds removed, and diced

1 organic bell pepper, diced

2 organic shallots, sliced into rings

20 organic basil leaves

Fresh mozzarella

2 organic garlic cloves, minced

1 tsp. Woodstock Dijon mustard

1 tsp. Boykin Apiaries honey or sweetener of choice

2 Tbsp. Napa Valley Naturals white wine or red wine vinegar

Juice from tomatoes

1/2 cup Napa Valley Naturals olive oil

salt and pepper to taste


Step 1

Preheat oven to 350. Toss bread cubes in olive oil and kosher salt. Bake for 15 minutes, shaking halfway through.

Step 2

Add your diced tomatoes to a colander set over a bowl and season with 2 tsp. kosher salt, gently toss to combine and allow to sit for 15 minutes.

Step 3

In the bowl that has your tomato juice in it, add your garlic cloves, Dijon, honey, and vinegar. Whisk to combine. While whisking constantly, slowly drizzle in your olive oil, starting a drop at a time, until completely combined. Taste and add salt and pepper as needed.

Step 4

Once bread your bread has cooled, add it to a large bowl along with your tomatoes, cucumber, bell pepper, shallots, and mozzarella, toss to combine.

Step 5

Add your dressing and your basil leaves, toss to combine, making sure the dressing has coated the bread.

Step 6

Allow to stand for 15-20 minutes for flavors to infuse.