Kansas Wheat test kitchen director, Cindy Falk, originally tested this recipe in the Kansas Wheat Commission test kitchen in 1996 and it appeared in the annual Kansas Wheat Commission Recipe booklet that year. Using fresh tomatoes from her garden, she said the tomatoes dress up a day-old French Baguette in this classic Italian salad. She updated the recipe by using fresh mozzarella cheese, sea salt, ground peppercorns and mixed Greek olives. In addition, with all the flavored red wine vinegars available now, she selected Pomegranate infused Red Wine Vinegar to add some zing.
4 ½ cups cubed day-old bread (French Baguette, Tuscan, sourdough or Italian bread)
3 cups diced ripe tomatoes
½ cup thinly sliced red onion
1 cup cubed fresh mozzarella cheese
16 whole Spanish, black olives or Greek olives
15 large fresh basil leaves
3 tablespoons red wine vinegar
Sea salt and freshly ground peppercorns, optional
- Preheat oven to 300°F. Place cubed bread on baking sheet and lightly toast 8 to 10 minutes, stirring occasionally.
- In large serving bowl, combine toasted bread, tomatoes, onion, cheese and olives.
- Wash, dry and cut basil leaves into strips and add to bread mixture.
- Sprinkle vinegar over salad. If desired, season with salt and pepper; mix thoroughly. Refrigerate until serving.
Yield 8 cups.
Nutrition Per Serving: One cup provides 128 calories, 3g fat, 2g fiber, 1g saturated fat, 0 g trans fat, 18g carb, 6mg cholesterol, 505mg sodium, 7g protein, 12mg vitamin C, 1mg iron, 230mg calcium.