Panzanella

Ingredients

• 115g ciabatta or baguette, preferably stale, cut into 2.5cm cubes
• 3g kosher sea salt, more to taste
• 30ml extra-virgin olive oil, more to taste
• 900g very ripe tomatoes, preferably a mix of varieties and colors
• 170g fresh mozzarella, torn or cut into bite-size pieces
• ½ small red onion, thinly sliced
• 2 garlic cloves, grated to a paste
• 15ml red wine vinegar, more to taste
• 3g chopped fresh oregano or thyme (or a combination)
• Large pinch red-pepper flakes (optional)
• 15ml red wine vinegar
• 60ml extra-virgin olive oil, more to taste
• 3ml Dijon mustard
• Black pepper, to taste
• 10g torn basil leaves
• 15g flat-leaf parsley leaves, roughly chopped
• 1 small Persian or Kirby cucumber, thinly sliced
• 10g capers, drained

Instructions

1. Preheat the oven to 220 °C.
2. Spread the bread cubes on a rimmed baking sheet and toss with 30 ml olive oil and a pinch of salt. Bake until dried out and pale golden at the edges, 7 to 15 minutes. Let cool on a wire rack.
3. Cut the tomatoes into bite-size pieces and transfer to a large bowl. Add the mozzarella, onion, garlic paste, 15 ml vinegar, oregano or thyme, 1.5 g salt and the red-pepper flakes if using. Toss to coat and set aside.
4. Combine the remaining 15 ml vinegar, mustard, 1.5 g salt and black pepper to taste in a medium bowl. Whisk constantly while slowly drizzling in the remaining 60 ml olive oil until thickened. Stir in the cucumber, basil and parsley.
5. 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.