Ingredients
1 large loaf crusty Italian Bread, cut into ¾”-1” cubes
2 cucumbers, quartered lengthwise, seeded and diced
1 ea 26oz container Mozzarella Fresca Fresh Marinated Mozzarella
10 medium tomatoes, diced
¼ medium red onion, sliced fine
1 bunch fresh basil, coarsely chopped                                                               
½ cup reserved marinade
½  cup red wine vinegar
Kosher salt & fresh ground black pepper to taste

Method Cut bread into cubes and let sit out overnight to dry. This can also be done in a very low oven (200°f), but take care not to dry to the point where it looks/feels like croutons. Combine bread cubes with cucumbers, onions, tomatoes and basil; set aside salad mixture. Remove cheese balls from marinade and reserve marinade in a mixing bowl. Mix reserved marinade, vinegar, salt and pepper. Test for flavor and add to salad, tossing salad gently. Salad is best when it’s dressed 30 minutes before service. Right before you’re ready to serve, gently mix in the marinated mozzarella balls to the salad. Bon Appetit!

Chefs Notes: The marinade is already mildly seasoned, but I’ve added chopped fresh basil for extra flavor and color. And unlike traditional Italian salad dressings, I prefer to use a 1:1 oil to vinegar ratio. The extra red wine vinegar plays extremely well with this combination of ingredients.