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Ingredients
  • 5 oz or ½ loaf of a rustic Italian bread (I used Ciabatta) cut into 1-inch cubes
  • Extra virgin olive oil
  • Kosher salt
  • 2 ¼ lb ripe tomatoes I used vine ripe tomatoes, cut into small wedges or cubes
  • ¼ cup red wine vinegar
  • 2 garlic cloves minced
  • ½ teaspoon Dijon mustard
  • 1 teaspoon fesh thyme optional
  • Black pepper
  • 2 Small shallots peeled and thinly sliced
  • ½ cup packed fresh basil torn
  • 4 oz fresh baby mozzarella optional (more to your liking)
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