sun-dried tomatoes in oil, cut into thin strips, oil reserved
extra virgin olive oil
loaf of day old Italian bread, cut into1-1/2 cubes
fresh baby Buffalo Mozzarella cheese, sliced into 4 pieces each
fresh shredded Parmesan cheese
fresh basil, cut into thin strips
Kalamata olives, rough chopped
ripe plum tomatoes cut into large dice
Step 1 procedure: Combine all the dressing ingredients together except for the oil. Adjust the taste of the dressing and then whisk in the oil.
Step 2 procedure: Toss all the salad ingredients together in a large bowl. Add the dressing and toss well, allowing the salad to sit for about 30 minutes under refrigeration before serving to allow the bread to soften and absorb all the flavors in the salad.