Bruschetta Salad

MMMmmmmm. I can still taste it. So summery. So flavorful. So simple. Once you are comfortable with the recipe, its easy to adjust it to make a little or a whole lot, depending on how much you need. What a way to use up those garden tomatoes! And to boot, Staci used fresh basil from her garden. Can you say "FANTASTIC?" Thanks to Sarah for introducing me to this a few years back, its now a staple in my house.

6-8 large tomatoes, seeded and roughly chopped, (could also use cherry tomatoes, halved)
1 loaf crusty, artisan bread, cubed and toasted (I use the rosemary/olive oil or the garlic artisan bread from Costco)
1 lb fresh mozzarella cheese, (they come in a 2 pack at Costco, just use one cheese and save the other one for the next time you make this salad, they keep quite a while in the fridge)
1 cup fresh basil leaves, cut into thin pieces
1 red pepper, seeded and chopped
6 tbsp EVOO
3 tbsp balsamic vinegar
1 scant teaspoon fresh garlic (if using a garlic-y crusty bread, scale down or omit)
salt and pepper to taste

I toast my bread on a cookie sheet in the oven at 400 for 10-15 minutes, watch closely, don't let it brown too much.
Meanwhile, prep your cheese, tomatoes, and basil, put them in a very large bowl.
Whisk your EVOO, balsamic vinegar, garlic and salt and pepper together.
Toss the bread with everything in the bowl.
Drizzle the dressing on, toss until thoroughly combined and dig in! This serves a crowd but eat it right away, the bread gets a tad soggy the next day and its not as nearly enjoyable. Bon Appetite!