Panzanella Salad

This is a salad I've avoided forever. Silly girl. I just thought that the idea of wet bread sounded rather awful and couldn't imagine liking it.

But age or experience or just faulty thinking changed my mind. I decided to give it a try. I warned my husband that we were having "just salad" for dinner, and this salad had no lettuce in it.

He was both puzzled and wary.

We took a bite.

We fell in love. Not with each other, for that had already happened, but oh gosh this salad was spectacular. I cannot wait to eat it again. Do you hear that TOMORROW?

INGREDIENTS:

• 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
• 6 tablespoons extra-virgin olive oil, more to taste
• ¾ 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
• 2 garlic cloves, grated to a paste
• 2 tablespoons red wine vinegar, more to taste
• 1 tablespoon chopped fresh oregano or thyme (or a combination)
•  Large pinch red pepper flakes(optional)
• ½ 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
• INSTRUCTIONS:
• 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, 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.

SERVES: 4

NOTES: You can add some variation, but not too much. Add some Italian olives, or hot peppers as a bit of spice.

SOURCE: NYTimes