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4
ounces ciabatta or baguette, preferably stale, cut into 1-inch
cubes (about 3 cups)
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2/3
cup extra-virgin olive oil, more to taste
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3/4
teaspoon kosher sea salt, more to taste
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2
pounds very ripe tomatoes, preferably a mix of varieties and
colors
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6
ounces fresh mozzarella, torn or cut into bite-size pieces
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½
cup thinly sliced red onion, about half a small onion
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½
cup thinly sliced red onion, about half a small onion
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2
garlic cloves, grated to a paste
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2
tablespoons red wine vinegar, more to taste
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Julce
of 1 lemon
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1
tablespoon chopped fresh oregano or thyme (or a combination)
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Large
pinch red pepper flakes(optional)
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1
teaspoon Dijon mustard
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Black
pepper, to taste
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½
cup thinly sliced Persian or Kirby cucumber, about 1 small
cucumber
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½
cup torn basil leaves
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¼
cup flat-leaf parsley leaves, roughly chopped
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1
tablespoon capers, drained OR kalamata olives, seeded
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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.
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