INGREDIENTS
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3 cups of 1-inch cubes of crusty whole wheat bread (I use day-old ciabatta)
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12 slow-roasted tomato halves, roughly chopped
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1 large or 2 medium very ripe tomatoes, roughly chopped
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5 large basil leaves, roughly chopped
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1 Tbsp chopped fresh flat-leaf parsley
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6 small mozzarella balls, cut in half
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1/4 cup roasted garlic salad dressing or fresh garlic vinaigrette (see below)
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Fresh black pepper, to taste
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1/4 tsp coarse sea salt, or more, to taste