a new twist on a caprese salad
I took a baquette and cut it into small pieces for croutons. In a large frying pan I coated the bottom with olive oil. Once it got hot I tossed all the bread pieces in the pan with kosher salt. I mixed this at a low heat until the croutons got toasted.
I chopped a round of room temperature fresh mozzarella into cubes. Took lots of golden and red cherry tomatoes and sliced them in half. I also made some fresh chunky pesto with green and purple basil.
Put all of this into a bowl and tossed. Nice change from the classic caprese salad.