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This light, healthy, and delicious salad is perfect for summer … and it is the kind of meal you might find at a sidewalk café in Tuscany.
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  1. 1 loaf Truckee Sourdough, cut into 1-inch cubes (about 6 cups)
  2. 4 large tomatoes, a mix of red and yellow, trimmed, diced, and well-drained
  3. 3/4 cup sliced cucumber
  4. 1/2 cup chopped red onion
  5. 1/2 cup Bariani Extra-Virgin Olive Oil
  6. 1/2 cup Sparrow Lane Golden Balsamic Vinegar
  7. 2 cloves garlic, finely diced
  8. 1/2 cup chopped fresh basil leaves
  9. 1/2 cup chopped fresh Italian flat-leaf parsley
  10. 8 to 12 oz fresh mozzarella, cut into cubes
  11. Salt and freshly ground pepper to taste
  1. Arrange the bread cubes on a baking sheet and toast them under the broiler—turn them often so they brown evenly. Set the bread aside to cool. In a large serving bowl, combine the remaining ingredients. Add the bread cubes, toss well, and serve immediately to enjoy the light crunch of the bread. Serves 4.
Newcastle Produce