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
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
Preheat oven to 350. Toss bread cubes in olive oil and kosher salt. Bake for 15 minutes, shaking halfway through.
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.
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.
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.
Add your dressing and your basil leaves, toss to combine, making sure the dressing has coated the bread.
Allow to stand for 15-20 minutes for flavors to infuse.