Tomato-and-Mozzarella Salad / Orange Oil

By kathryns

Ingredients

• 1/2 baguette, cut into 1-inch pieces (4 cups)
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 2 pounds heirloom tomatoes, halved or cut into 1/2-inch wedges
• 1 pound buffalo mozzarella cheese, cut into large pieces
• 1 tablespoon orange-flavored olive oil
• Basil leaves, for garnish

Preparation

Step 1

Preheat the oven to 350°. On a large baking sheet, toss the baguette pieces with 2 tablespoons of the extra-virgin olive oil and season with salt and pepper. Bake, tossing occasionally, until crisp and golden, 10 to 12 minutes. Let cool.

In a large bowl, gently toss the tomatoes with the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper. Arrange the tomatoes and mozzarella on a platter. Top with the croutons and drizzle with the orange oil. Garnish with the basil and serve.