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