Panzanella a la Frontier (Italian Bread Salad)

1 loaf (1 pound) hearty, day old-bakery bread
1/2 cup olive oil
3 tablespoons red wine vinegar
1 package {Simply Organic Tomato Basil Spaghetti Sauce} mix
8 ounces fresh mozzarella balls, preferably Ciliegine (cherry-sized)
1 pint grape tomatoes
1/2 cup Kalamata olives
Preheat oven to 350 degrees.

Cut bread in 1-inch cubes, place on a large, rimmed baking sheet, and bake for 5 to 10 minutes. Set aside.

In a small bowl, whisk together the olive oil, vinegar and Spaghetti Sauce mix.

Drain the mozzarella balls and place in a large mixing bowl.

Slice the tomatoes and olives in half length-wise and place in the mixing bowl with mozzarella. Add the bread cubes.

Pour dressing over the mixture and thoroughly stir. Serve immediately.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 10 min

Servings: 10

From: Our Test Kitchen

Chef Suggestions
For extra Italian flavor, top salad with a few tablespoons fresh chopped basil leaves.
Nutrition Facts
As prepared, each serving contains 260 calories, 17g total fat, 15mg cholesterol, 400mg sodium, 22g total carbohydrate and 7g protein.