- ¼ cup extra-virgin olive oil
- 4 slices of day-old crusty bread, cut into one-inch pieces
- Salt & freshly ground pepper, to taste
- 2 medium sized ripe tomatoes, halved
- 1 small clove garlic, peeled
- 1 tablespoon red-wine vinegar
- 2 8-ounce balls of fresh mozzarella, torn into 2-inch pieces
- ½ cup torn basil leaves plus 1 tablespoon finely chopped basil leaves
- ¼ cup slivered shallot
Heat 2 tablespoons of oil in a skillet over high heat. Toss bread into hot oil and cook, stirring until they are toasted on most sides. Remove pan from heat, season with salt and pepper, and cool slightly.
Squeeze the seeds and their gel out of the tomatoes into a small bowl. Grate the cut sides of the tomatoes on the large holes of a boxed grater into a large bowl, discarding the skin. Place the seeds and their gel into a fine mesh strainer over the bowl. Use a rubber spatula to push the gel through the sieve, discard the seeds. Grate the garlic on the small holes of the grate. Stir garlic and vinegar. Whisk in 2 tablespoons olive oil. Add cheese, bread and torn basil leaves. Toss gently. Season with salt and pepper to taste. Serve.