Summer Panzanella Salad

• ¾ c extra virgin olive oil, divided
• 16 oz crusty bread, cut into 1-in cubes
• 2 cloves garlic, minced
• 1 pt tomatoes, cut into bite-sized pieces (such as Campari, sun gold or cherry)
• ½ tsp Dijon mustard
• ¼ c red wine vinegar or fresh lemon juice
• Kosher salt and freshly ground pepper, to taste
• 1 large English cucumber, chopped into ½-in pieces
• 1 small red onion, halved, then finely sliced
• ½ bunch fresh basil, roughly chopped
• ½ bunch fresh mint, roughly chopped
• 6 oz fresh mozzarella, cut into bite-sized cubes

In a large skillet over medium heat, add 3 tbsp of the olive oil and swirl to coat. Add the bread, sprinkle with a pinch of salt and toss frequently until it’s evenly toasted and golden-brown. Remove from pan and set aside.

In the same skillet over medium heat, add 1 tbsp olive oil and garlic, and sauté for 1-2 minutes, stirring to make sure garlic doesn’t burn. Add the tomatoes to the pan and sauté for 2 minutes until the skins begin to wrinkle.

In a large serving bowl, whisk together the mustard, vinegar or lemon juice, salt and pepper and remaining ½ c olive oil, until emulsified. Add bread, tomatoes and remaining ingredients, and toss until all ingredients are coated; let sit to infuse flavors for about 10 minutes. Season with more salt and pepper, if desired and serve immediately. To make in advance, combine all ingredients except the bread. Add bread and toss before serving.

*Day old bread works best as it holds up to the liquid released by all the vegetables.