Layered Panzanella Salad

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Ingredients

4 ounces ciabatta or crusty sourdough bread, preferably stale (¼th of a standard 1-pound loaf or 3 cups cubed)
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon dried oregano, plus extra for garnish
1 large clove garlic
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
½ small red onion, thinly sliced
1 pound cherry or grape tomatoes, halved or quartered if large
1 pound additional tomatoes (smaller tomatoes are better), cut into bite-sized pieces
2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
8 ounces fresh mozzarella, optional (buy small mozzarella balls or tear a larger ball into bite-sized pieces)
⅓ cup roughly chopped fresh basil (about ½ ounce)
2 tablespoons (total) thinly sliced Kalamata olives and/or capers

1 side salad per serving

As published by Cookie and Kate.

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