Name: Layered Panzanella Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 ounces ciabatta or crusty sourdough bread, preferably stale (1/4th of a standard 1-pound loaf or 3 cups cubed); 2 tablespoons extra-virgin olive oil; 1/4 teaspoon fine sea salt; 2 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 1/2 teaspoon dried oregano, plus extra for garnish; 1 large clove garlic; 1/2 teaspoon fine sea salt; Freshly ground black pepper, to taste; 1/2 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); 1/3 cup roughly chopped fresh basil (about 1/2 ounce); 2 tablespoons (total) thinly sliced Kalamata olives and/or capers