- One 16-ounce loaf challah bread, cut into 2-inch cubes
- ½ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- 2 tablespoons minced fresh oregano
- 1 medium red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 pounds heirloom tomatoes, cored and cut into 1-inch chunks
- 1 pound Persian cucumbers (6 medium), halved lengthwise and cut into 1-inch-thick pieces
- 1 pound fresh mozzarella, cut into ½-inch cubes
- 1 cup packed fresh basil leaves, roughly torn
Serves: 6 to 8
Preheat the oven to 375°F.
Spread the challah pieces in an even layer over a half-sheet pan. Bake for 15 to 20 minutes, until dry and crisp. Remove from the oven and let cool.
Meanwhile, in a large bowl, stir together the vinegar, olive oil, oregano, and onion to combine. Season with a heavy pinch each of salt and pepper, then let sit at room temperature for 15 minutes to marinate.
Add the tomatoes, cucumbers, mozzarella, and basil to the bowl with the marinated onion and toss to coat. Gently fold in the challah croutons. Taste and adjust the seasoning with salt and pepper, then serve.