• 2 Cup (500 ml) Abigails Stuffing
• 1 Cup (250 ml) Heirloom tomatoes
• ½ Cup (125 ml) Cherry Tomatoes
• ¼ Cup (75 ml) Olive oil
• ½ Tbsp (4 oz) Dijon Mustard
• 1 ½Tbsp vinegar of choice (White wine vinegar, Balsamic vinegar, Sherry vinegar)
• 1 clove garlic minced
• ½ Cup (125 ml) Red Onion
• ¼ Cup (75 ml) Chopped fresh basil
• Salt and pepper

Optional

• 1/2 Cup (125 ml) Fresh Mozzarella/ Bocconcini
• 1 Tbsp Balsamic glaze

1. Cut various tomatoes into bite size pieces. Cut Red Onion
2. Place cut tomatoes into a colander and bowl, evenly cover tomatoes with salt. Let sit for 5-10 minutes to allow juice to drain from tomatoes.
3. Remove colander from the bowl of tomato juice. Add garlic, mustard, and vinegar, to tomato juice. Whisk vigorously and drizzle ½ cup of olive oil until ingredients are completely mixed together. Season dressing to taste with salt and pepper.
4. In a bowl toss stuffing croutons with dressing, tomatoes, onion, and chopped basil
5. Let sit for 10-15 minutes to allow dressing to soak into bread.
6. Serve cold or at room temperature