Heirloom Tomato and Cornbread Panzanella

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

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