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SUMMER CAPRESE SALAD WITH GARLIC CIABATTA CROUTONS
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day-old medium loaf ciabatta bread large garlic clove, cut in half tbsp extra-virgin olive oil, divided vine-ripened tomatoes, cut in half cups cherry tomatoes, cut in half cup tightly packed fresh basil leaves balls (8 oz each) buffalo mozzarella cheese, sliced ¼-inch thick
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the bread into thick slices. Rub each slice with the garlic, then cut the slices into 1-inch cubes. Discard the garlic clove. Spread the bread on the prepared baking sheet. Drizzle 2 tablespoons of the olive oil over the bread and toss until evenly coated. Bake until golden brown, about 5 minutes, turning halfway through.
Place the vine-ripened and cherry tomatoes on a platter. Scatter with the basil and mix together. Then scatter the mozzarella and croutons on top. Drizzle the remaining 3 tablespoons of olive oil over the salad. Sprinkle with salt to taste and serve immediately.