I cup of oven roasted tomatoes (can substitute canned fired roasted tomatoes id necessary)
4 tbs. olive oil
3 tbs. balsamic vinegar
Instructions
For Croutons: Preheat the oven to 350.
Place bread cubes in a bowl and toss with olive oil and garlic. Place cubes on a baking sheet and toast in the oven for 10-12 minutes. Halfway through, stir the cubes and continue to bake until golden brown. Set aside to cool.
For the Salad:
Trim the romaine and chop into bite-size pieces. Place lettuce in a large bowl and layer cucumber, red onion, red peppers, olives, and mozzarella. Add toasted croutons to the top.
For the Dressing:
Use a mini food processor for best results. To the bowl add garlic cloves and pulse to mince. Add dijon mustard, salt, pepper and tomatoes and pulse to combine. Add olive oil, balsamic vinegar, and dried basil - pulse ingredients. Adjust salt and pepper to taste. (Dressing should be chunky - you can add water one tablespoon at time if the dressing is too thick)
Serve: Add the dressing to the salad and toss to coat the ingredient. Top each serving with grated parmesan cheese to taste.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/roasted-tomato-bruschetta-salad/