Panzanella (Italian tomato and bread salad)

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Ingredients

4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used))
1 tbsp extra virgin olive oil
4 medium tomatoes ((Note 1))
1 tsp cooking/kosher salt ((or 3/4 tsp table salt))
2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))
1 cup basil leaves (, loosely packed)
2 tbsp red or white wine vinegar ((Note 4 for other options))
1 tsp Dijon mustard
8 tbsp extra virgin olive oil (, the best you can afford)
1 1/2 tsp garlic (, finely minced (~1 large or 2 small))
1/4 tsp salt

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