Ingredients
- 1 pound day old crusty Italian bread shopping list
- 2 garlic cloves split shopping list
- 6 medium very ripe tomatoes coarsely chopped shopping list
- 1 cup fresh mozzarella cheese diced shopping list
- 1/2 cup Fontina cheese diced shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/2 small red onion thinly sliced shopping list
- 1 large cucumber peeled seeded and coarsely chopped shopping list
- 1/2 cup loosely packed Italian parsley finely chopped shopping list
- 1 cup packed fresh basil leaves coarsely chopped shopping list
- 2/3 cup Italian dressing shopping list
- 6 cups mixed greens washed and torn shopping list
How to make it
- Preheat oven to 300.
- Slice bread in to 1" thick pieces and place on cookie sheet and bake for 10 minutes per side.
- Rub split garlic cloves over both sides of bread slices and inside of large serving dish.
- Cut bread into large bite sized pieces then add tomatoes and juice.
- Sprinkle with half of each of the cheeses and season with salt and pepper.
- Add red onion and cucumber then sprinkle with remaining cheeses and season with salt and pepper.
- Add parsley and basil then drizzle dressing over salad and top with greens and cover.
- Do not refrigerate but place in cool spot for 1 hour to develop flavors.
- Toss well just before serving.
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