35 ounces (1 kg) of ripe tomatoes (I love using different colors and varieties)

5 ounces (150 g) of stale bread (preferably sourdough) cut into 1 inch (2,5 cm) cubes

1 cup (250 g) of Mozzarella di Bufala, in “perline” form (small balls) or torn into bite-size pieces

1 medium cucumber, cut into bite-size pieces

½ red onion, very thinly sliced (a mandolin is a very useful tool to achieve paper-thin slices)

¾ cup (15 g) of fresh basil leaves, roughly chopped

½ cup (10 g) of fresh flat leaves parsley, roughly chopped

4 tablespoons (9 g) of fresh oregano (alternatively, you can use 2 teaspoons of dried oregano)

3 tablespoons (45 ml) of extra-virgin olive oil

45 ml (3 tablespoons) of red wine vinegar

¼ teaspoon of sea salt