Summer Tomato Panzenella

Ingredients

• Salad
• 2-3 Roma tomatoes, chopped OR 1 cup cherry tomatoes, halved
  
• ¹/₃ cup chopped cucumber
  
• ¹/₄ small red onion, halved and thinly sliced
  
• 10-20 basil leaves, torn
  
• 1 cup good crusty bread, cubed and toasted in oven until lightly browned
  
• 2 cups green leaf or romaine lettuce, torn
  
• ¹/₄ cup fresh mozzerella (cieligine or perline work well) OPTIONAL
  
• salt and pepper to taste
  

• Dressing
• 3 tablespoons red wine vinegar
  
• 3 tablespoons olive oil
  
• 1 small clove garlic, pressed or finely minced
  
• ¹/₂ teaspoon dijion mustard
  
• salt and pepper to taste