Normally we crave salads during warm summer months to cool us off but with a slight variation, you can create a warming and hearty salad recipe for your Thanksgiving menu.

• 5 garlic cloves, minced

• 2 cups NatureSweet® Constellation™ Tomatoes

• 1/2 cup finely sliced red onions

• 6 cups baguette or crusty Italian bread, cut in 1- to 2-inch cubes

• 5 Tbsp olive oil, divided

• ½ cup Kalamata olives pitted

• ½ cup green olives pitted

• 2 Tbsp balsamic vinegar

• Salt and pepper, to taste

• 1 cup fresh Mozzarella balls

• 1 avocado, peeled, seeded, and diced.

• Basil and Parsley

Method:

Place the top oven rack in the upper third of the oven. Preheat oven to 400 F.

Line a 15 x 10-inch baking sheet with parchment paper. Arrange tomatoes and garlic on the baking sheet in a single layer.

Place bread cubes in a large bowl. Drizzle with 3 Tbsp olive oil; toss to coat. Arrange, in a single layer, on another 15 x 10-inch baking sheet.

Roast tomatoes and garlic on the upper rack just until tomato skins begin to split, and roast the bread on the lower rack until slightly toasted, approximately 25 minutes for both.

In the same large bowl, combine the bread, olives, tomatoes, and garlic; gently toss to mix.

Now add sliced onions, diced avocado, and mozzarella balls. Mix gently.

In a small bowl, combine the remaining olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the mixture, gently tossing to coat. Garnish with Basil and Parsley. Makes 3 to 4 servings.