8oz.ciabatta or baguette, preferably stale, cut into 1-inch cubes(about 6 cups)
2 Tbsp.extra-virgin olive oil
1/2cupthinly sliced red onion
1lb.tomatoes (heirloom, cherry tomatoes, or a mix of both)halved or cubed
1cupcubed mango, peaches, or nectarines
1/3cupfresh chopped basil leaves, plus more for garnish
6oz.mozzarella or burrata cheese, torn or cubed
1/4cupextra-virgin olive oil
2Tbsp.red wine vinegar(sub lemon juice)
1garlic clove, grated
Preheat oven to 425ºF. Spread bread on a baking sheet and drizzle with 2 Tbsp. olive oil and 1/2 tsp. salt; toss to coat. Bake for 10 to 13 minutes, or until edges are golden brown.
While bread toasts, prepare Panzanella Dressing by combining all ingredients (olive oil through black pepper) in a large serving bowl; stir with a whisk. Add red onion and let sit for 10 minutes.
Add toasted bread, tomatoes, fruit of choice, and basil to bowl with dressing; toss to coat. Let sit for at least 30 minutes. Garnish with cheese and additional basil, if desired, right before serving. (If needed, toss with a little more olive oil, vinegar, and salt, too.)
*SERVE WITH: Panzanella salad is delicious served alongside anything hot off the grill--chicken, fish, burgers, or shrimp kebabs. Additionally, it makes a great side dish for soup or stews, or cheesy panini sandwiches.*KEEP: Tomato bread salad doesn't keep longer than 1 day. It's best to make it a couple hours before serving, which gives the bread long enough to soak up the dressing. After it's refrigerated, the bread will quickly become soggy.