INGREDIENTS
115 gs
sourdough bread bite-sized cubes
5 tbsp
garlic-infused oil
1 serving
kosher salt
1 serving
pepper
910 gs
beefsteak tomatoes
225 gs
mozzarella
170 gs
persian cucumbers
32 gs
scallions
1 tbsp
brine-packed capers
10 gs
basil leaves
8 gs
flat leaf parsley leaves
1 1/2 tbsp
red wine vinegar
1/2 tsp
dijon mustard