Here's What You'll Need
olive oil, red wine vinegar, garlic, dijon mustard, oregano, salt, lemon, ciabatta, heirloom tomatoes, genoa salami, red onion, basil, mozzarella
Place olive oil, red wine vinegar, garlic, oregano, Dijon, salt, lemon zested, and fresh lemon juice in a bowl. Whisk to combine, then set aside.
Preheat oven to 375F. Place bread cubes on a rimmed baking sheet, then drizzle with olive oil and salt. Bake until crispy, about 5-7 minutes. Set aside.
Place chopped tomatoes in a large bowl, then season with remaining salt. Let sit for 10 minutes (or while you prepare the rest of the salad).
Heat oil in a medium skillet over medium heat. When hot, add diced salami. Cook until crisp all over, about 3-4 minutes, stirring often. Drain on a paper towel lined plate or bowl.
Combine croutons, tomatoes, crispy salami, sliced red onion, ripped basil, and fresh mozzarella in a large bowl. Drizzle dressing on top, then toss to evenly coat.
Allow the panzanella salad to rest for at least 30 minutes or up to 1-2 hours max. Sprinkle with flaky sea salt, then serve!