Ingredients
3 (heaping) cups 1-inch cubes of day-old cornbread (see headnote) - don't be shy with these, this isn't called bread salad for nothing
Olive oil
Kosher salt and freshly ground pepper
2 pounds heirloom tomatoes in a variety of colors (get the weirdest and most bulbous S.O.B.s you can find at the farmers market-that's how you win summer), chopped into 1- to 2-inch pieces
1 shallot, peeled and minced
3 tablespoons balsamic vinegar
4 to 5 ounces fresh mozzarella, torn into bite-sized pieces
1/2 cup (packed) basil, torn
Flaky sea salt, to finish