Mary’s Heirloom Tomato Panzanella Salad Recipe

Ingredients

• Half of a rustic Italian bread or ciabatta bread (about 5 ounces), cut into 1½-inch cubes
• 2 to 3 tablespoons extra-virgin olive oil
• 2½ pound tomatoes, preferably heirloom tomatoes of various colors
• 1 cucumber
• 2 shallots, peeled and thinly sliced
• 1 teaspoon fresh thyme leaves
• 4 to 6 ounces fresh mozzarella pearls (to taste)
• ½ cup packed basil leaves cut in a chiffonade
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 large garlic cloves, minced
• 1 shallot, finely minced
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• A pinch of salt
• A grind of fresh black pepper
• Finely grated fresh Parmesan cheese using a wedge of cheese and a microplane