1-First: preheat the oven to 400 degrees Fahrenheit. Toss the bread cubes with olive oil and kosher salt, spread them on a baking sheet, and bake for 10 to 15 minutes until the edges are crisp but the bread remains chewy. While the bread toasts, prepare all other ingredients by chopping tomatoes, dicing cucumber if adding, and thinly slicing red onion to maximize their flavors.

2-Second: cube stale bread into bite-sized pieces, or if it’s too fresh, toast it lightly in the oven at 350°F for 8-10 minutes. Slice the tomatoes, place them in a colander, sprinkle with kosher salt, toss gently, and let them sit for 10 to 15 minutes to release their juices. In a mixing bowl, use the collected tomato juice to make the dressing by whisking in the red wine vinegar, additional olive oil, garlic, Dijon mustard, thyme, and black pepper.

3-Third: add the tomatoes, toasted bread, shallots, basil, and mozzarella to the bowl, then toss gently to coat. For the full directions, let the salad rest for 20 to 30 minutes before serving to let the flavors meld. This step ensures the bread absorbs the dressing just right, as highlighted in our related content on summer salad recipes for more tips.