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Tuscan Bread Salad Recipe

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This recipe for Tuscan Bread Salad, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Waidelich
Added: Sunday, July 20, 2008


1 large loaf Italian bread, cut in ¾ to1 inch cubes
2 cucumbers, quartered lengthwise, peeled, seeded and diced
10 medium tomatoes, diced
¼ medium red onion, thinly sliced
1 bunch fresh basil, coarsely chopped
1 22 ½ ounce container Mozzarella Fresca (marinated fresh mozzarella balls
½ cup reserved marinade
½ cup red wine vinegar
Kosher salt
Freshly ground black pepper

1. Place bread cubes on a baking sheet and let sit out overnight to dry. This can also be one in a 200 degree oven, but take care not to dry to the point where it looks/feels like croutons.
2. In a large salad bowl, combine bread cubes with cucumbers, tomatoes, onion and basil; set aside
3. Remove cheese balls from marinade and set aside.
4. Place ½ cup marinade in a mixing bowl. Add vinegar and salt and pepper to taste. Add to the salad, tossing gently. Let stand for 30 minutes.
5. Just before you’re ready to serve, add mozzarella balls to the salad and gently mix.

Personal Notes:
Personal Notes:
I use heirloom tomatoes for added color. This recipe is from the Costco cookbook.

Servings: 12+




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