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Dairy
Easy
30 Minutes
Diets 
This is a salad that will transport you to sunny Mediterranean shores with its vibrant colors and irresistible taste.
9 ounces cherry tomatoes on the vine
1 small loaf sourdough bread, cut into chunky cubes
6 ounces portobello mushrooms, cleaned and sliced
extra virgin olive oil
kosher salt
4 cups baby arugula
1-2 balls fresh mozzarella
4 ounces goat cheese, cut into small cubes and rolled into balls, or crumbled feta
1/4 cup fresh basil leaves (optional)
Preheat oven to 400 degrees Fahrenheit.
Place the sourdough cubes on a nine- by 13-inch roasting pan and drizzle with olive oil and salt, then gently toss to coat.
Place tomatoes in small baking sheet or pan, drizzle with olive oil and salt, and gently toss to coat.
Place the portobello mushrooms slices in a second small baking sheet or pan, drizzle with olive oil and salt, and gently toss to coat.
Roast the mushrooms for 15 minutes, the croutons for 25 minutes or until crispy and golden, and the tomatoes for 30 minutes, or until they blister. Set aside.
Place the arugula in a bowl or serving platter.
Add the mozzarella balls and mini goat cheese balls.
Nestle the warm tomatoes and portobello mushrooms.
Scatter the croutons and basil leaves, if using.
Drizzle with Tuscanini Balsamic Glaze and Tuscanini Extra Virgin Olive Oil with Basil.
Sponsored by Tuscanini
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