Ingredients

• 3 lbs. tomatoes, cut into ½ in. cubes

• loaf of Italian bread (stale bread is great for this recipe!)

• 1 large red onion

• 1 tbsp. fresh thyme (or ½ tbsp. dried)

• 1 tbsp. fresh oregano (or ½ tbsp. dried)

• 4 cloves of garlic

• 1 cucumber

• a bunch of fresh basil

• a handful of arugula

• 4 - 6 tbsp. balsamic vinegar (or you can use white wine or red wine vinegar)

• 1 medium ball of fresh mozzarella, shredded

• Salt

• Freshly cracked black pepper

How to Prepare

1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

2. Add tomatoes, thyme, and oregano into a medium bowl. Using a garlic press, crush 2 cloves of garlic into the bowl. Add 1 tsp. salt and 1 tsp. fresh cracked black pepper. Mix well to combine and set aside.

3. Cut the loaf of bread into bite-sized cubes and add to a new medium bowl. Drizzle about 1 tbsp. olive oil and stir to coat. Using a garlic press, crush 2 cloves of garlic into the bowl and stir again. Transfer to your lined baking sheet and spread evenly. Put in the oven for 10 minutes, or until toasted and lightly browned. Let cool to room temperature.

4. While the bread is in the oven, slice the cucumber in half lengthwise, then cut each half into slices. Half the onion and slice thinly. Add onions and 3 tbsp. balsamic vinegar to the tomato mixture, stirring to coat.

5. Using a colander, strain the tomato mixture into the bowl your bread was in. Return the tomatoes back to their bowl. Add the toasted bread to the strained liquid, and mix to coat.

6. To the tomatoes, add 3-4 tbsp. of Vito and Joe’s Olive Oil, 2-3 tbsp. of balsamic vinegar, cucumbers, and basil torn into pieces and mix. Add bread and arugula and toss together.

7. Transfer to a serving dish, top with mozzarella, and drizzle with olive oil. Enjoy!