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Tomato, Basil, and Mozzarella Salad


by Lisa Bynum, from the April/May 2020 issue of Eat Drink Mississippi

2 cups day old bread, cubed

1/2 cup, plus two tablespoons, extra virgin olive oil, divided

2 teaspoons salt, divided

2 teaspoons Italian seasoning

2 tablespoons balsamic vinegar

1/2 teaspoon black pepper

1 pound cherry tomatoes

1 pound ciliegine (small, fresh mozzarella balls)

1-1/2 cups basil leaves, torn


To make the croutons:

Preheat oven to 350 degrees F. Spread bread crumbs out on a baking sheet. Drizzle with two tablespoons of olive oil. 

Sprinkle with one teaspoon of salt and the Italian seasoning. Toss to coat. Bake for 5-10 minutes until croutons are slightly golden and crispy. Allow croutons to cool. 


Assemble the salad:

Meanwhile, combine the remaining olive oil, salt, vinegar, and black pepper to make the dressing. 

In a separate bowl, combine tomatoes, ciliegine, and basil.

Pour dressing over salad. Toss to combine. 


Sprinkle with toasted croutons.  

Tomato, Basil, and Mozzeralla Salad.JPG
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