Tomato & garlic crouton salad



3 tablespoons butter
3 tablespoons plus 1/4 cup olive oil, divided use
3 cloves garlic, minced
¼ tsp red pepper flakes
½ a loaf of ciabatta bread, cut into small cubes
1 cup kalamata olives, sliced in half
2 pints red and yellow, grape and pear tomatoes, sliced in half
3 tablespoons red wine vinegar
½ pound perlini mozzarella
8 basil leaves, chopped
Salt and pepper, to taste


To a skillet over medium low heat add 3 tablespoons olive oil, butter, garlic, red pepper flakes, salt and pepper. Cook for 4 minutes to infuse the butter and oil with the garlic.

Add the cubed bread to a large bowl and pour the butter and garlic mixture over the bread and toss to coat. Place onto a sheet tray and bake in the oven for 10 minutes until crisp. Remove from oven and let cool.

In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.

In a large bowl combine tomatoes, olives, perlini mozzarella, croutons, basil, oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let sit for 10 minutes before serving.