Cherry Tomato Bread Salad with Basil & Fresh Mozzarella

• 6 slices, 1/2 inch thick, ciabatta or other squat, chewy bread
• 2 Tbs. plus 1/3 cup extra-virgin olive oil
• Kosher salt
• 30 basil leaves
• 1 small strip lemon zest, about 2 inches long, white pith removed
• 4 cups small cherry tomatoes (or other bite-size tomatoes, such as pear or grape) in assorted colors, halved
• 1 lb. small fresh mozzarella balls (about 1 inch in diameter)
• 1/4 tsp. crushed red chile flakes
• Freshly ground black pepper

Heat the oven to 400°F. Tear the bread into 1-inch pieces, pile them on a rimmed baking sheet, and drizzle with 2 Tbs. of the oil. Sprinkle with salt, toss, spread in a single layer, and bake, turning occasionally, until the bread cubes are golden and crunchy, 8 to 12 min. Set aside to cool.

Bring a saucepan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain. Transfer the basil and zest to a blender and pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lid’s fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to purée until smooth, 30 to 60 seconds.

In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 min. Sprinkle with the chile flakes; season with salt and pepper to taste.