Ingredients
4 vine Ripe Tomatoes
2-4oz Ovoline Size Mozzarella Fresca Fresh Mozzarella
¼ loaf crusty Italian bread
12 Kalamata Olives, pitted                               
Basil Leaves
Extra Virgin Olive Oil
Cracked Black Pepper
Kosher Salt

Method
Wash, core and slice tomatoes. Drain mozzarella and tear apart into bite size pieces. Chop olives. Tear apart bread and in a mixing bowl, toss with a little olive oil, salt and pepper and bake in a 325° oven for 5-10minutes, or until crunchy. Meanwhile, pick basil and separate from stems. After croutons are cool, combine all ingredients in a mixing bowl and gently mix together, then arrange on serving plates. Drizzle Olive Oil on top and finish with fresh ground pepper and salt. Bon Appetit!!