Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
1whole grain baguettecut into 1-inch cubes
⅓cupolive oil + 2 tablespoonsdivided
1small red onionquartered and sliced
1pintgrape tomatoeshalved
2medium zucchinicut into half moons
salt
black pepper
¼cupbalsamic vinegar
1teaspoonwhole grain mustard
4cupsarugula
½cuppacked basil leaveschopped
1cupfresh mozzarellacut into cubes
Instructions
Preheat oven to 275 degrees F. Arrange bread cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake bread cubes for 20-25 minutes to crisp the bread. Remove from the oven and set aside to cool.
Increase oven temperature to 350 degrees F. Place prepared vegetables on a baking sheet, drizzle with 1 tablespoon olive oil and season with salt and black pepper. Roast in oven for 15 minutes, turning half way through cooking. Remove from oven and set aside.
While vegetables are roasting, prepare the vinaigrette by combining 1/3 cup olive oil, balsamic vinegar, whole grain mustard, and black pepper to taste in a liquid measuring cup. Whisk the dressing together.
In a large mixing bowl, combine the bread cubes, roasted vegetables, and half of the balsamic vinaigrette. Toss to combine. You do not want to over-saturate the bread cubes but they should soften a bit. Cover the bowl and allow salad to sit in the fridge for 1 hour to "soak".
Add the mozzarella cubes, arugula and fresh basil prior to serving.