Cherry Tomato Bread Salad with Basil & Fresh Mozzarella

Cherry Tomato Bread Salad with Basil & Fresh Mozzarella
Photo by Scott Phillips


  • 1 small strip lemon zest, about 2 inches long, white pith removed
  • 4 cups small cherry tomatoes (or other bite-size tomatoes, such as pear or grape) in assorted colors, halved
  • ¼ tsp. crushed red chile flakes
  • 1 lb. small fresh mozzarella balls (about 1 inch in diameter)
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbs. plus 1/3 cup extra-virgin olive oil
  • + 2 more ingredients
    • 6 slices, ½ inch thick, ciabatta or other squat, chewy bread
    • 30 basil leaves

Heat the oven to 400°F. Tear the bread into 1-inch pieces, pile them on a rimmed baking sheet, and drizzle with 2 Tbs. of the oil. Sprinkle with salt, toss, spread in a single layer, and bake, turning occasionally, until the bread cubes are golden and crunchy, 8 to 12 min. Set aside to cool. Bri...

View full recipe at Fine Cooking


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