This is a great way to use up tomatoes and herbs from your garden.  By using a mortar and pestle, you get great flavors your family will be able to smell from the other room!  If you don't want to add croutons go ahead and leave them out.  I included this multi-purpose bread crouton in place of country white bread.  This salad is great with or without the bread.  Enjoy!

Ingredients 

½ recipe muti-purpose low carb bread, cut into crouton sizes (Click here for recipe)

½ cup olive oil

1 Tablespoon fresh oregano leaves

1 Tablespoon fresh basil leaves

1 clove garlic

¾ teaspoon salt

1 ½ Tablespoons red wine vinegar

1 Tablespoon balsamic vinegar

3-4 large tomatoes of your choice, sliced or chunked

Fresh pepper to taste

1 pound fresh mozzarella cubed

¼ cup thinly sliced shallots

2 to 3 fresh basil leaves

Directions

  1. Preheat oven to 375F. 
  2. Drizzle 2 Tablespoons olive oil over bread croutons, toss with salt and pepper.  Lay out on a cookie sheet and Bake for 12-15 minutes turning a few times until golden brown. 
  3. Make vinaigrette by using a mortar and pestle, pound the oregano, basil, garlic, and salt to a paste.  Transfer "paste" to a bowl and whisk with remaining olive oil and vinegars. 
  4. Chop tomatoes into bite size cubes.
  5. Chop up shallots.
  6. Cut up mozzarella into bite size pieces and toss shallots and tomatoes, season with salt and pepper to taste. 
  7. Check vinaigrette for seasoning.  Combine croutons with tomato salad, pour vinaigrette over and toss gently.  Garnish with basil leaves. 

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