PANZANELLA with MOZZARELLA and HERBS

(adapted from Melissa Clark, NYT Cooking)

Very easy, pretty and tasty!  And excellent with roast or as salad by itself.

Yield 6 servings

Time: 45 minutes

Prep Time: 30 minutes

INGREDIENTS

4 oz  ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups) You can use dried unseasoned croutons too

6 TBS extra-virgin olive oil, more to taste

¾ tsp kosher sea salt, more to taste

2 pds very ripe tomatoes, preferably a mix of varieties and colors (colors are pretty!)

6 -8 oz 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 -then mix with vinegar (next ingredient)

2 TBS red wine vinegar, more to taste

1 TBP chopped fresh oreganoor thyme (or a combination)

 Large pinch red pepper flakes(optional)

½ tsp Dijon mustard (mix with vinegar or oil)

 Black pepper, to taste

3/4 cup thinly sliced Persian or Kirbycucumber, about 1-2 small cucumbers

½ cup torn basil leaves

¼ cup flat-leaf parsley leaves, roughly chopped

1-2 TBS capers, drained – sort of disappear, either use more or mash an anchovy or two

PREPARATION

Heat oven to 425 degrees (only for drying bread cubes, can do in toaster oven or used purchased).

1. Toss bread cubes with 2 tablespoons oil and a pinch of salt. Spread on a baking sheet. Bake until 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 large bowl. Add mozzarella, onions, garlic paste, 1 TSB vinegar, oregano or thyme, 1/4 tsp salt and red pepper flakes if using. Toss to coat and set aside.

3. In medium bowl, combine remaining 1 TBS vinegar, the mustard, 1/4 tsp salt and black pepper to taste. While whisking constantly, slowly drizzle  remaining 4 TBS olive oil until mixture is thickened. Stir in cucumbers, basil and parsley. (let sit for a bit while cucumbers absorb flavors)

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.