4 cups Crusty French Bread, torn into 1 inch pieces
3 cups Ripe Tomatoes, cut into 1 inch dice
8 ounces Mozzarella cheese, 1 inch dice
1/3 cup INFUSED Spicy Calabrian Pesto Olive Oil
3 TBSP INFUSED Oregao White Balsamic or Traditional Dark Balsamic
1/2 cup Fresh Basil leaves, torn
1 tsp Salt
To Taste Freshly Ground Black Pepper
In a bowl large enough to hold the tomatoes and cheese, whisk vinegar with salt. Add the INFUSED Pesto Oliv 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.