Panzanella with Cucumber Recipe

Ingredients

• 4 cups day-old, crusty, whole-wheat rustic bread, cut in 1-inch cubes
• 3 medium ripe tomatoes (about 1 pound), cut in 1-inch cubes
• 4 ounces fresh mozzarella cheese, cut in bite-size chunks
• ½ medium unwaxed cucumber, quartered crosswise, sliced
• ½ small red onion, thinly sliced
• 20 large fresh basil leaves, torn in small pieces
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar or balsamic vinegar
• 1 clove garlic, minced
• ½ teaspoon Dijon mustard (optional)
• Salt and pepper, to taste