Summer Salad With Mozzarella And Croutons - cooking recipe

Ingredients

1 clove garlic, peeled
1/3 cup extra virgin olive oil
1 large loaf Italian bread, cut into 1 inch cubes
2 tbsp red wine vinegar
2 tbsp baby capers, drained, rinsed
1 lb green beans, chopped, blanched
1 (13.5 oz) canned chickpeas, drained, rinsed
4 cups cherry tomatoes, halved
1 lb fresh mozzarella, torn into pieces
1/2 bunch fresh basil, leaves only

Preparation

Preheat oven to 400\u00b0F. To make garlic oil, in a mortar and pestle, crush garlic with a good pinch of salt to a paste consistency. Add oil and whisk until combined.
To make the croutons, toss bread with 2 tbsp garlic oil to coat. Spread in one layer on a baking sheet. Bake for 10 mins, until crisp and golden.
For the dressing, whisk vinegar with a pinch of salt until salt dissolves. Whisk in remaining garlic oil then add capers.
Toss bread, green beans, chickpeas, tomatoes, mozzarella and basil with dressing. Set aside for 10 mins then serve.