Ingredient:

• 4 ounces ciabatta or crusty sourdough bread, preferably stale (¼th of a standard 1-pound loaf or 3 cups cubed)
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• ½ teaspoon dried oregano, plus extra for garnish
• 1 large clove garlic
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• ½ small red onion, thinly sliced
• 1 pound cherry or grape tomatoes, halved or quartered if large
• 1 pound additional tomatoes (smaller tomatoes are better), cut into bite-sized pieces
• 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
• 8 ounces fresh mozzarella, optional (buy small mozzarella balls or tear a larger ball into bite-sized pieces)
• ⅓ cup roughly chopped fresh basil (about ½ ounce)
• 2 tablespoons (total) thinly sliced Kalamata olives and/or capers