Panzanella With Mozzarella and Herbs

  • 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

  • 2/3 cup extra-virgin olive oil, more to taste

  • 3/4 teaspoon kosher sea salt, more to taste

  • 2 pounds very ripe tomatoes, preferably a mix of varieties and colors

  • 6 ounces fresh mozzarella, torn or cut into bite-size pieces

  • ½ cup thinly sliced red onion, about half a small onion

  • ½ cup thinly sliced red onion, about half a small onion

  • 2 garlic cloves, grated to a paste

  • 2 tablespoons red wine vinegar, more to taste

  • Julce of 1 lemon

  • 1 tablespoon chopped fresh oregano or thyme (or a combination)

  • Large pinch red pepper flakes(optional)

  • 1 teaspoon Dijon mustard

  • Black pepper, to taste

  • ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber

  • ½ cup torn basil leaves

  • ¼ cup flat-leaf parsley leaves, roughly chopped

  • 1 tablespoon capers, drained OR kalamata olives, seeded

  • Directions

  • (1) Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

  • (2) Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.

  • (3) In a medium bowl, combine remaining 1 tablespoon vinegar, lemon juice, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

  • (4) Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.