Salad Inhaled

There's a salad of my own design that I keep trying to duplicate, but I've never quite achieved the results of that first accidental masterpiece. We had a table full of friends - the next door neighbors, a good friend from church who ate with us often, 3 children. I was trying to use things on hand as this was a very impromptu dinner so there wasn't time to shop, but I was really short on fresh produce. I'd purchased some smoked mozzarella for another recipe, then realized I didn't have all the ingredients, and I had some Organic Balsamic Vinegar and a jar of Roasted Red Bell Peppers that I'd picked up at the discount grocer weeks earlier, so the ingredients were more 'gourmet' than I might otherwise have had on hand at that time of my life. When I'd filled the serving dish with what I thought was enough quantity of ingredients that sounded good together, the salad platter made the rounds. Almost immediately seconds were being requested. Even the kids loved it. The platter didn't make it around the table a second time.

These days I try to keep a jar of roasted red bells on hand, but it's hard to find them packed in oil, and I think that using the pepper-infused oil may be what made that first salad so amazing. I should make them myself - it's so easy! That was probably one of the years I had fresh herbs growing right outside the kitchen window, which helped. Also, that's much less expensive than buying cut fresh herbs in the produce section, as they spontaneously regenerate rather than turning into slime.

Here's what went into the salad as best as I can remember. Maybe you can make improvements! Email me with your ideas.

6-8 oz smoked mozzarella, in small cubes
1 jar roasted red bell peppers in olive oil, chopped, reserving extra oil
1 cucumber, halved lengthwise then sliced

cherry tomatoes, halved

Kalamata or mixed country olives, enough so that everyone gets at least two
Sprinkle with fresh herbs, choose one or more: basil, oregano, thyme, rosemary
1 loaf day old crusty bread, cubed, added just before serving

Douse lightly with balsamic vinegar, then add some of reserved oil from peppers if more dressing is needed. Toss after adding herbs and allow to sit for 30min if you have time, before adding bread cubes and tossing again. Serve cool or at room temperature.