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8 ounces (1/2 loaf) French bread, cut into 1-inch cubes

1/4 cup Land O Lakes® Butter, melted

1 teaspoon kosher salt, divided

1/2 teaspoon garlic powder

4 medium (3 cups) tomatoes, chopped

1 medium (1 1/2 cups) cucumber, sliced into half-circles

1 yellow bell pepper, cut into 1/2-inch cubes

1/2 medium red onion, thinly sliced

8 ounces (1 cup) mozzarella pearls

1/4 cup capers, drained, chopped

1/4 teaspoon pepper

1/4 cup chopped fresh basil


1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons finely chopped fresh garlic

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine bread cubes and melted butter in bowl; toss to evenly coat. Season with 1/2 teaspoon salt and garlic powder. Spread bread cubes onto baking sheet in single layer and not touching. Bake 12-15 minutes or until bread starts to brown and is crispy on surface, stirring halfway through. Set aside to cool.

  3. STEP 3

    Combine tomatoes, cucumber, bell pepper, red onion, mozzarella and capers in large serving bowl. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; stir gently.

  4. STEP 4

    Combine all vinaigrette ingredients in small bowl; whisk until blended. Pour vinaigrette over vegetables in bowl; toss. Add bread cubes; toss to combine.

  5. STEP 5

    Let salad sit 30 minutes to allow flavors to absorb into bread, stirring a few times to make sure bread is evenly soaked. Add basil just before serving; stir to combine.

Tip #1

Slightly dry or day-old French bread is best as it prevents the croutons from becoming too soggy.

Tip #2

Using different types of heirloom tomatoes or colored bell peppers will make this salad even more sensational!

Tip #3

This salad is a perfect make-ahead dish as the bread needs 30 minutes to soak up the flavors of the vinaigrette.

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