Mozzarella and Fontina Panzanella Salad Recipe

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons capers, undrained
• 2 small garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 cup olive oil
• Pepper to taste
• 1/2 loaf (about 6 to 8 ounces) French bread baguette, cut into 1/2-inch cubes
• 1 small English cucumber, quartered and sliced 1/2-inch thick
• 2 medium tomatoes, seeded and cut into 1/2-inch pieces
• 3 ounces BelGioioso Fontina cheese, cut into 1/2-inch cubes
• 3 ounces BelGioioso Fresh Mozzarella cheese - Pearls, drained
• 1/2 medium red onion, cut into 1/2-inch pieces
• 1 cup fresh basil leaves, cut into thin strips