Double Tomato and Mozzarella Salad
Summer tomatoes, fresh mozzarella, and arugula all tossed with a sun-dried tomato vinaigrette.
Ingredients
- 4 tbsp. unsalted butter
- 2 cloves crushed garlic
- 3 cups baguette, cut in one inch cubes
- ¼ cup finely grated Parmesan cheese
- ½ cup extra virgin olive oil
- 2 tbsp. balsamic vinegar
- ½ cup minced sun-dried tomatoes
- ⅛ tsp. ground pepper
- 4 cups baby arugula
- 2 cups sliced tomatoes
- 2 cups fresh mozzarella, cut in one inch cubes
- ½ cup basil leaves
- ½ cup olives
- ½ cup sliced red onion
Instructions
- For the croutons: melt the butter in a large nonstick skillet, and cook the garlic for two minutes. Add the bread, and brown it on all sides. Discard the garlic, and add the Parmesan to the bread. Remove the pan from the heat, and stir the croutons until they get completely coated in the Parmesan.
- For the Sun-Dried Tomato Vinaigrette: In a jar shake together the oil, vinegar, sun-dried tomatoes, and pepper.
- In a large bowl, toss together the arugula, tomatoes, mozzarella, basil, olives, and red onions. Add the dressing and stir until the arugula is coated. Add the croutons and serve.
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