Recipe: David Nayfeld's Panzanella | Williams Sonoma

Ingredients

• 1/2 loaf (11 oz./300 g) country levain, sourdough or any other crusty bread
• 1/2 cup (4 fl. oz./120 ml) extra-virgin olive oil
• 1/2 cup (4 1/4 oz./135 g) Dijon mustard
• Kosher salt and freshly ground pepper
• 1 lb. 11 oz. (760 g) large heirloom tomatoes (3 to 4), cut into 1- to 2-inch (2.5- to 5-cm) chunks
• 1/2 medium red onion, thinly sliced on the grain (from root to stem)
• 1 large yellow bell pepper, cut into 1- to 2-inch (2.5- to 5-cm) chunks
• 2 to 3 Persian (mini) cucumbers, cut into 1/2-inch (13-mm) coins
• Coarse sea salt
• 1/4 cup (2 fl. oz./60 ml) red or white wine vinegar
• 1 garlic clove, grated on a Microplane or finely chopped
• 1 Tbs. whole-grain mustard or Dijon mustard
• Grated zest and juice of 1 large lemon (Meyer if available)
• 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
• Coarse sea salt and freshly ground pepper
• 1/2 bunch fresh basil (3/4 oz./20 g), leaves picked and torn
• 1/2 bunch fresh flat-leaf parsley (1 oz./30 g), chopped, including stems
• 1/4 bunch fresh mint (1/2 oz./10 g), leaves picked and torn