4 Serves
35 Mins
Preheat your oven to 190°C.
Cut the bread into one-inch cubes using a serrated knife and place them on a baking sheet.
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ItalianVitamin E
8 mg / 15 mgVitamin K
97 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
87 µg / 400 µgCalcium
701 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
497 mg / 1,250 mgPotassium
481 mg / 4,700 mgSodium
952 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Toss the bread cubes with olive oil and Italian seasoning, then bake for 15 minutes, flipping halfway through to ensure even browning.
In a small bowl, combine minced garlic, mustard, and white vinegar. Using an immersion blender, slowly stream in the olive oil until a smooth emulsion forms, then season with salt and pepper.
In a large salad bowl, combine the toasted bread, chopped tomatoes, sliced cucumber, and mozzarella cheese. Drizzle with the prepared vinaigrette and garnish with fresh basil leaves.
2
g31
g3
g
Italian
Italian