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.