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Tuscan bread salad originally published by the NYT – Melissa Clark
Leftover bread makes for a Panzanella (bread salad) for any occasion.
4 oz crusty bread, preferable stale. Cut into 1″ cubes – about 3 cups
6 tbsp extra virgin olive oil and more to taste
3⁄4 tsp kosher or sea salt
2 lbs ripe tomatoes – a mix of varieties and colors is best
6 oz fresh mozzarella torn or cut into bite sized pieces
1⁄2 cup thinly sliced red onion
1 medium cucumber, peeled, sliced and cut into bite sized pieces
2 grated garlic cloves
2 tbsp red wine or balsamic vinegar, more to taste
1 tbsp chopped fresh oregano
1⁄2 tsp dijon mustard
black pepper to taste
add mixture of any preferred herbs -such as: capers, parsley leaves, rosemary, thyme, red pepper, basil, etc.
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