2 C. water
1 1/2 tsp. barbecue smoked seasoning (such as Hickory Liquid Smoke)
1 C. (4 oz.) cubed fresh mozzarella cheese
3 T. rice vinegar
1 tsp. vegetable oil
1 T. honey
1/2 tsp. grated peeled fresh ginger
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. five-spice powder
1 garlic clove, minced
1 1/2 C. coarsely chopped tomato (about 1/2 lb.)
1 1/2 C. coarsely chopped yellow tomato (about 1/2 lb.)
5 C. (1-inch) cubed French bread (about 8 [1-oz.] slices)

Combine water and smoked seasoning in a zip-top bag, and add mozzarella. Seal and marinate in refrigerator 2 hours. Remove the cheese from bag, discarding the marinade. Combine vinegar and next 7 ingredients (vinegar through garlic) in a large zip-top bag, and add tomatoes. Seal and marinate in refrigerator 2 hours. Drain tomato mixture, reserving marinade. Preheat oven to 400°. Place bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 10 minutes or until toasted. Combine cheese, tomatoes, reserved tomato marinade, and croutons in a large bowl. Serve immediately.

Yield: 7 servings
Serving size: 1 C.

Calories: 167
Fat: 5.4g
Fiber: 1.9g