Panzanella Salad with Red Wine Vinaigrette

To make the vinaigrette, whisk together 1/2 cup olive oil, 3 tbsps red wine vinegar or white wine vinegar, 1 1/2 tbsp finely chopped garlic, 1/4 cup chopped fresh basil, 1 tsp kosher salt, and 1/2 tsp pepper until well combined. For the salad, slice 4 heirloom tomatoes, thinly slice one cucumber, and thinly slice red onion. In a large bowl, combine the sliced heirloom tomatoes, cucumber, thinly sliced red onion, and 3 cups of bread cubes. Add about 1/2 cup of green olives and top with torn buffalo mozzarella. Pour the prepared vinaigrette over the salad ingredients and toss everything together until well coated.