Panzanella Salad Recipe | Saputo Cheese

Ingredients

• 60 mL (1/4 cup) extra-virgin olive oil
• 30 mL (2 tbsp) red wine vinegar
• 5 mL (1 tsp) Dijon mustard
• Sea salt and freshly ground black pepper
• 30 mL (2 tbsp) extra-virgin olive oil
• 1 L (4 cups) bread cubes (from a ciabatta or a baguette)
• 8 Roma (Italian) tomatoes, quartered
• 1/2 English cucumber, cut into cubes
• 1 container (250 g) Saputo Mozzarella Fresca
• 4 slices prosciutto, torn into bite-sized pieces
• 60 mL (1/4 cup) red onion, thinly sliced
• 15 mL (1 tbsp) capers
• Fresh basil leaves