Olive Bread and Tomato Salad

• 1 pound grape tomatoes, cut in half through the stem
• 1 8 oz package mozzarella pearls
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ¼ cup red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon Cavender’s All Purpose Greek Seasoning
• 1 tablespoon honey, optional
• ½ cup plus 1/3 cup olive oil
• ½ pound olive bread (see note), cut in ¾” cubes
• ¼ cup fresh basil, chiffonade

Place tomatoes and mozzarella pearls in a large bowl and set aside. In a small bowl add garlic, mustard, vinegar, salt, and Cavender’s. Slowly whisk in the ½ cup olive oil. Pour vinaigrette over the tomatoes and mozzarella and set aside.

Heat the remaining 1/3 cup olive oil in a large sauté pan until hot but not smoking. Add the bread cubes and sauté stirring often until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella and gently toss to moisten the bread cubes. Add basil and serve at room temperature.

Note: I like to use the olive bread from the Fresh Market. If you don’t think you would like olive bread, try using a focaccia bread, rustic Italian bread, or a baguette.