Mix-and-Match Bread Salad

1. Choose a Bread

Cut your choice of bread into 1-inch cubes to make 8 cups. Stale bread works best — if yours is fresh, spread the cubes on baking sheets and toast in a 400 degrees F oven, 8 to 10 minutes. Transfer to a large bowl.

• Sourdough
• Italian
• Ciabatta
• Baguette
• Focaccia
• Olive bread
• Pocketless pita

2. Make the Base

Cut 2 pounds tomatoes into 1-inch pieces (about 4 cups); toss with the bread. Add up to 1 cup chopped fresh herbs (parsley, basil, mint and/or chives).

3. Add Your Mix-Ins

Prepare 1 cup each (choose up to 3); add to the bowl.

• Bell peppers, diced
• Oil-packed sun-dried tomatoes, drained and chopped (up to 1/2 cup)
• Frozen artichoke hearts, thawed and halved
• Olives, pitted (up to 1/2 cup)
• Celery, sliced
• Baby greens (spinach, arugula or kale)
• Hearts of palm, drained and sliced
• Cucumbers, sliced
• Roasted red peppers, drained and chopped (up to 1/2 cup)
• Vidalia or red onion, thinly sliced

4. Pick a Protein

Add up to 1 cup total (optional).

• Canned tuna, drained and flaked
• Canned tuna, drained and flaked
• Salami, cut into strips
• Steak, cooked and thinly sliced
• Rotisserie chicken, chopped
• Hard-cooked eggs, chopped
• Bacon or pancetta, cooked and crumbled
• Cheese (feta, goat, cheddar or mozzarella), crumbled or diced
• Deli meat (ham, roast beef or smoked turkey), chopped
• Canned chickpeas or white beans, rinsed

5. Dress the Salad

Whisk 1/4 cup red or white wine vinegar and 1 teaspoon dijon mustard in a bowl. Slowly whisk in 3/4 cup olive oil and 1/2 teaspoon grated lemon zest. Drizzle over the salad and toss. (The salad can be made up to 4 hours ahead.)