Focaccia Panzanella

We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.

Ingredients

• 5 cups cubed focaccia bread
• 1 clove garlic, crushed
• 0.5 teaspoon white sugar
• 1 anchovy fillet
• 0.3333333333333333 cup red wine vinegar, or more to taste
• 0.3333333333333333 cup extra-virgin olive oil, or to taste
• 3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
• 1 pint cherry tomatoes, halved
• salt and freshly ground black pepper to taste
• 0.6666666666666666 cup sliced fresh mozzarella cheese
• 0.25 cup thinly sliced red onion
• 0.5 cup fresh basil leaves, torn into small pieces

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Place bread cubes on the prepared baking sheet.
3. Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
4. Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
5. Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
6. Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.