Panzanella

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6 cups (8 oz) ciabatta, baguette or sourdough bread, stale, cut into 1-inch cubes
8 Tbsp extra virgin olive oil, divided, or more to taste
3 Tbsp white balsamic vinegar or white wine vinegar*
2 tsp minced garlic (2 cloves)
1 tsp dijon mustard
Salt and black pepper
1 1/2 lbs. tomatoes, such as Campari and grape tomatoes, cut into bite size pieces or halved
10 oz (about 1/2) English cucumber, halved, seeded and sliced
1/2 cup thin sliced red onion (1/2 of 1 small)
8 oz. fresh mozzarella pearls (or a round cut into small cubes)
1/2 cup torn fresh basil leaves
1/4 cup chopped fresh parsley

For the bread cubes: Heat oven to 400 degrees. Drizzle 2 Tbsp olive oil onto one half side of an 18 by 13-inch baking sheet. Pour bread cubes over and rub and toss bread cubes in the olive oil to soak it all up and to evenly coat them.
Bake bread cubes in preheated oven until golden brown and crips, tossing once halfway through baking, for about 15 minutes total. Remove and set aside to cool.
For the dressing: In a mixing bowl whisk together remaining 6 Tbsp olive oil, the vinegar, garlic, dijon mustard and season with salt and pepper to taste.
For the salad: To a large salad bowl add tomatoes, cucumber, red onion, and mozzarella. Whisk dressing again and pour over, then gently toss. If desired add a little more olive oil if needed.
Add toasted bread cubes, basil and parsley and toss. For crisp toasted bread serve shortly after preparing, if you want it softer let it rest in the fridge for a few hours.

*If you want a more mild lightly sweet dressing use white balsamic vinegar, if you want it to have more zip and a bit more tartness use white wine vinegar (or red wine vinegar).

Panzanella#