|4 Cups||Crusty French Bread, torn into 1-inch pieces|
|3 Cups||Ripe Tomatoes, cut into 1-inch dice|
|8 Ounces||Mozzarella, 1-inch dice|
|1/3 Cup||INFUSED Spicy Calabrian Pesto Olive Oil|
|3 TBSP||INFUSED Oregano White Balsamic Vinegar or (Traditional Dark Condimento)|
|1/2 Cup||Fresh Basil Leaves, torn|
|1 tsp||Sea Salt|
|To Taste||Freshly Ground Black Pepper|
In a bowl large enough to hold the tomatoes and cheese, whisk INFUSED Oregano White Balsamic Vinegar with salt. Add the INFUSED Spicy Calabrian Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly. Allow to marinate at room temperature for 30 minutes.
At plating time, add bread and torn basil leaves. Gently toss until bread is just moistened. Adjust salt and pepper if desired. Serve immediately.