- Category: Entertaining
This classic Italian bread salad gets a twist with chunks of Ontario mozzarella, fresh peaches and a ripe tomato vinaigrette.
Ingredients
Instructions
- StepPreheat oven to 350F (180°C). On a large rimmed baking sheet, arrange torn bread in an even layer. Drizzle with 2 tbsp (30 mL) olive oil. Bake for about 10 minutes or until firm and dry but not browned.
- StepUsing medium-size holes on a box grater set over a bowl, grate tomato halves. Discard skin. In blender, combine tomato pulp, basil, parsley, vinegar, garlic, salt and oregano. Blend until puréed, then slowly drizzle in remaining oil with motor running.
- StepIn a large bowl, toss bread lightly with half of the vinaigrette. Let stand for 5 minutes or until bread absorbs some of the dressing, then add mozzarella, arugula and peaches. Toss together. Drizzle remaining vinaigrette over top.
Notes
Nutritional info per serving:
1/6 Recipe
| Calories | 410 |
|---|---|
| Fat | 27 g |
| Saturated Fat | 9 g |
| Trans Fat | 0.4 g |
| Cholesterol | 25 mg |
| Sodium | 960 mg |
| Carbohydrates | 31 g |
| Fibre | 4 g |
| Surgars | 10 g |
| Protein | 14 g |
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