1.5 cups of cubed italian bread - crusts remove and cut into age appropriate bites
3/4 cups tomatoes, cut into bite sized pieces
1/4 cups perlini mozarella - cut each ball in half or quarters for safety
3 basil leaves, chopped
1/2 teaspoon lemon juice
1 teaspoon olive oil
pinch of salt
preheat oven to 180 degrees. scatter cubed bread on a baking sheet and place in oven until lightly toasted, about 5-8 minutes. set aside. put tomatoes, mozarella and basil in a mixing bowl. add lemon juice, olive oil and salt and stir. let the mixture sit for at least 15 minutes.
about 15 minutes before serving, add the bread. this recipe can be made in advance, but keep the bread separate until the end to make sure it doesn't get soggy.
* perlini mozzarella is pearl-sized mozzarella. if you can't find it, substitude regular fresh mozzarella and cut into bite sized pieces.