Panzanella Salad Party Cones

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• 8 ounces Bel Gioioso fresh mozzarella pearls
• 5 ounces Wild Wonders medley cherry tomatoes, cut in half
• 1 small cucumber, cut into bite-sized pieces
• 8 ounce loaf sourdough loaf, cut in 1-inch cubes
• 3/4 cup olive oil, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon Kosher salt, divided
• 1/4 teaspoon freshly ground pepper
• 1/4 cup balsamic vinegar
• 2 garlic cloves, minced
• 1/4 cup fresh basil, rolled and sliced thinly

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1. Preheat oven to 400 degrees.
2. Toss bread cubes with 1/2 cup olive oil, garlic powder and 1/2 teaspoon salt in gallon sealable plastic baggie. Seal and toss to thoroughly coat bread cubes.
3. Transfer bread cubes to baking pan and toast in preheated oven for 10-12 minutes, until golden brown, turning halfway through. Set aside to cool.
4. Combine 1/2 cup olive oil, balsamic vinegar, garlic cloves, 1/2 teaspoon Kosher salt and pepper in jar with a lid. Cover and shake well until thoroughly combined.
5. Toss mozzarella pearls, cherry tomatoes, cucumber, garlic croutons and basil strips with 1/2 of the balsamic vinaigrette, adding more if needed.
6. Distribute panzanella salad in cones, drizzle with additional dressing, sprinkle with Kosher salt and garnish with basil leaves.

Enjoy!