Ingredients
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½ baguette
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1/4 cup fresh basil
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1 pint cherry tomatoes
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1 (8 oz) ball fresh mozzarella
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¼ cup balsamic vinaigrette
Steps
1
Tear the bread into bite-size pieces and toast in a large skillet without oil or butter.
2
Meanwhile, finely chop the basil and halve the tomatoes. Pull the mozzarella into small pieces by hand. Add ingredients into bowl with the bread.
3
Add the vinaigrette to tomato salad and toss. Serve immediately or cover and refrigerate for up to 2 hours.
