Ingredients
Bread
- 1 lb loaf of Ciabatta or another rustic Italian bread
- 2 tbsp olive oil
- ½ tsp dried thyme
- Salt and ground black pepper, to taste
Vegetables and Olives
- 1 cup grape tomatoes, halved
- 12 ounce jar roasted red peppers, drained and sliced
- ½ cup pitted Castelvetrano olives, sliced
- ½ cup pitted Kalamata olives, sliced
- ½ red onion, peeled and thinly sliced
- 2 tbsp capers
- ½ cup fresh basil leaves, julienned
Dairy
- 8 oz fresh mozzarella balls (such as Ciliegine), halved
- ½ cup grated Pecorino Romano cheese (optional)
Dressing
- 1 tbsp whole grain or Dijon mustard
- 2 tsp minced garlic
- ½ cup olive oil
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare for toasting the bread cubes.
- Prepare Bread Cubes: Slice the ciabatta into 1-inch cubes. Toss the cubes in a bowl with 2 tablespoons of olive oil, dried thyme, salt, and black pepper until evenly coated.
- Toast Bread: Spread the bread cubes in a single layer on a baking sheet. Bake in the preheated oven for about 15 minutes, tossing once midway, until the bread is lightly toasted and crisp.
- Combine Salad Ingredients: In a very large bowl, mix together the halved grape tomatoes, drained and sliced roasted red peppers, sliced Castelvetrano and Kalamata olives, thinly sliced red onion, capers, halved mozzarella balls, and julienned basil leaves. Add the toasted bread cubes and toss gently to combine.
- Make Dressing: In a medium bowl or glass measuring cup, whisk together the whole grain or Dijon mustard, minced garlic, ½ cup olive oil, salt, and pepper until emulsified.
- Toss Salad with Dressing: Pour half of the dressing over the salad and toss to distribute evenly. Gradually add the remaining dressing to taste, tossing after each addition to allow flavors to meld.
- Marinate Salad: Cover the salad and let it sit at room temperature for 30 minutes, tossing occasionally to blend the flavors.
- Serve: Just before serving, sprinkle with grated Pecorino Romano cheese if desired. Serve the salad chilled or at room temperature.
Notes
- Use rustic Italian bread like ciabatta for the best texture and flavor.
- Castelvetrano olives provide a mild, buttery contrast to Kalamata olives’ briny taste.
- Adjust the amount of dressing according to your taste preference.
- Allowing the salad to sit before serving helps the bread absorb the dressing and flavors.
- This salad is best served the same day but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
