Caprese Bread Salad
  • 3 cups of bread cut into small cubes (croutons) - I used Asiago bread and preferrably a harder crusty type of bread. Day old bread is always good for making croutons, but it's ok if it's not
  • 2 tablespoons of olive oil
  • 2 tablespoons butter
  • 2 cloves minced garlic
  • dash of kosher salt
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste (optional)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 3 large tomatoes seeded and chopped
  • 1 ball of fresh mozzarella chopped into small squares
  • 1 clove of garlic minced
  • 1 handful of fresh basil cut into a chiffonade
  1. Heat pan over low to medium heat and add olive oil and butter. Once butter is melted add the garlic and cook for about 1 minute. Add the bread and toss to coat. Let the bread cook in the pan for about 10-15 minutes until crispy tossing every few minutes. You can add more olive oil if needed. Add the dash of kosher salt at the end. Once cooked remove from pan and set aside.
  2. To make the dressing combine 4 tablespoons olive oil, vinegar, mustard, anchovy paste, salt and pepper. Whisk until fully combined.
  3. In a large bowl add the tomatoes, mozzarella, basil and minced garlic clove and toss with the dressing until thoroughly combined. Refrigerate until about 5 minutes before serving. Add the croutons to the salad and toss. Add salt and pepper at the end to taste.
  4. Enjoy!
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