Recipe Index

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 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

Method

1. Heat the oven to 375°F, toss the bread cubes with some of the olive oil and salt, and toast until crisp and golden.
2. Cut the tomatoes, salt them, and leave 20 to 30 minutes so the juices collect.
3. Whisk the remaining olive oil with the garlic, vinegar, oregano or thyme, red-pepper flakes, mustard, black pepper and the tomato juices into a dressing.
4. Combine the bread, tomatoes, mozzarella, onion, cucumber, basil, parsley and capers.
5. Pour over the dressing, toss, and rest at least 20 minutes so the bread absorbs the juices before serving.

Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data