1-Preheat the oven to 400 degrees F. In a large bowl, toss the bread cubes with extra virgin olive oil and kosher salt to coat evenly, then spread them on a baking sheet and toast in the oven for 10 to 15 minutes until the edges are crisp but the centers remain chewy.

2-Meanwhile, place the tomatoes in a colander over a bowl, sprinkle with kosher salt, toss gently, and let them sit for 10 to 15 minutes to release their juices.

3-After draining, add red wine vinegar, extra virgin olive oil, minced garlic, Dijon mustard, fresh thyme, and black pepper to the bowl with the tomato juices; whisk to create the dressing.

4-Combine the tomatoes, toasted bread, shallots, basil, and mozzarella in the bowl with the dressing, then toss gently to coat.

5-Let the salad rest for 20 to 30 minutes to allow the flavors to blend and the bread to absorb the dressing without becoming soggy.

6-Toss again before serving and transfer to a platter, garnishing with additional basil if desired.

7-For adaptations, substitute with gluten-free bread cubes or reduce olive oil for a low-calorie option.