18(1-inch) cubes day old sourdough or French bread baguette 2 Tbsp. extra virgin olive oil 1 Lb. fresh mozzarella, cut into 1/2 inch cubes* 2-5 oz. packages mixed baby greens 3 large ripe plum tomatoes cut into wedges 1/3 C. finely chopped red onion 18 pitted Kalamata olives, rough chopped 1/3 C. balsamic and olive oil dressing *NOTE-keep cheese as cold as possible to prevent melting to fast when grilling.
Soak 6 wooden skewers in water for at least 20
minutes to prevent burning. Spray standard outdoor grill rack with
non-stick cooking spray then heat to medium-high. Place bread cubes in
medium bowl then drizzle with olive oil, toss to coat. Alternate
threading mozzarella and bread cubes onto skewers. Grill skewers
turning often until cheese begins to melt about 4 minutes total. To
serve divide baby greens onto each of 6 salad plates top with tomato
wedges, red onion and olives. Lay 1 skewer on top of each salad then
drizzle with dressing.