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Tuscan Bread Salad with Mozzarella Di Bufala

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4
 BC Hot House Tomatoes
1
 BC Hot House Sweet Bell Pepper
2
 BC Hot House Sweet Mini Cucumbers
1 rib
 Celery
Italian parsley and fresh basil to your liking
Crusty bread preferably from the day before
4 slices
 Mozzarella Di Bufala
  Extra virgin olive oil
  Red wine vinegar
1 small Jalapeno pepper
1 small Bunch of baby arugula

Method:
In a large bowl, quarter tomatoes, cube the peppers, cucumber, celery and the bread (if its too hard, soak in water a bit and squeeze out extra water)

Add chopped basil and parsley, add the chopped chili, the sliced onion, and dress everything with olive oil and red wine vinegar. Salt and pepper and let rest in the fridge (over night is better)

Before serving bring the salad to room temperature, add black pepper, olive oil and garnish each dish with dressed arugula and one slice of the mozzarella Di Bufala.


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