Panzanella Salad

Cut your tomatoes into bite-size pieces. Toss in a mixing bowl with salt to let out some of their juices, for about 10-15 minutes. While the salt does its magic, slice up some red onion or shallots and toss with grated garlic, red wine vinegar, and salt. Finely slice your basil. Cube up your bread to roughly the same size pieces as the tomatoes. Once the tomato has let out some liquid, toss all the ingredients in a bowl and add bocconcini or pieces of fresh mozzarella. Finish the salad with a generous amount of olive oil, a few cracks of black pepper, and more basil and serve. Optionally, you can grate Parmigiano Reggiano over top of the salad when serving.