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1/2 loaf artisan-style baguette, cut into 1/2-inch cubes2 medium vine ripened tomatoes, seeded, cut into 1/2-inch dice1 small European cucumber, quartered and sliced 1/2-inch thick1/2 medium red onion, diced 1/2 inch1 cup basil leaves, julienned and loosely packed3/4 cup (3 ounces) Wisconsin whole milk fresh mozzarella cheese "pearls" or cut into 1/2-inch cubes3/4 cup (3 ounces) Wisconsin Italian fontina cheese, cut into 1/2-inch cubes1/4 cup balsamic vinegar2 tablespoons nonpareil capers with juice2 small garlic cloves, minced1/2 teaspoon kosher salt1/2 cup extra virgin olive oil
Heat oven to 400°F. Place bread cubes on baking sheet. Bake 10 minutes or until slightly dry and just turning golden brown. Remove and cool.While bread is cooling, prepare vegetables and cheese; place in salad bowl. Combine vinegar, capers, garlic and salt in small bowl; whisk in olive oil.Toss vegetables and cheese with bread. Pour dressing over top and toss until evenly coated.
While bread is cooling, prepare vegetables and cheese; place in salad bowl. Combine vinegar, capers, garlic and salt in small bowl; whisk in olive oil.
Toss vegetables and cheese with bread. Pour dressing over top and toss until evenly coated.
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