Serves 3 – 4

Ingredients

• 6 cups bread, cubed (preferably
• stale)
• 2 tomatoes, medium, seeded,
• chopped
• 2 cups baby spinach , approx 1
• bag
• 1 red pepper, diced
• 1 zucchini, diced
• 6 oz mozzarella, cubed
• 1/4 cup balsamic vinegar
• 1 ½ TBSP olive oil
• 2 tsp capers, rinsed, drained,
• finely chopped
• 1 garlic clove, minced

Directions

1. In a large bowl toss together the bread , tomatoes , and a pinch of black pepper . Add the spinach , red peppers , zucchini , and mozzarella . Toss lightly.
2. In a small bowl, mix together the vinegar , oil, capers , and garlic .
3. Pour dressing mixture over salad and toss. Let stand in refrigerator until bread is slightly softened, about 10 minutes.

Notes

• Unlike most salads, this salad is just as good or better the next day because the bread soaks up more of the dressing.
• Also, for some extra color , the tomatoes can be replaced by different color cherry tomatoes that have been sliced in half.
• 14 Chopped Apple Salad with Toasted Walnuts,