Salad

• 1/2 loaf of crusty bread (like ciabatta or sourdough), but into 1 inch cube {even better if stale!}
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons sea salt, divided
• 4 very ripe large tomatoes, 6 small tomatoes, or 20 baby tomatoes
• 1 red onion, thinly sliced
• 1 cup fresh mozzarella, torn or roughly cut
• 1 cup basil leaves, roughly chopped, plus more for garnish

Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

1. Preheat oven to 400°F
2. In a large bowl, mix the bread cubes with the olive oil and 1 teaspoon of salt. Toss with tongs until the bread is nicely coated in oil
3. Spread the bread cubes on a large baking sheet in one layer and bake for 10-12 minutes, until the edges are crisp + golden. Let cool for 10 minutes
4. Meanwhile, make the dressing. Add the oil, vinegar, garlic, mustard, salt, and pepper to a mason jar. Shake well to combine. Set aside
5. Cut the tomatoes into wedges about the same size as the bread. If you're using baby tomatoes, halve them. Place the tomatoes in a large bowl and toss with 1/2 teaspoon salt.
6. Add the bread, onions, mozzarella, and basil to the bowl.
7. Toss to coat with dressing, then let the salad sit for at least 20 minutes before serving. Garnish with the extra basil leaves.

Serves 4-6