Prep the bread. Tear stale bread into rough chunks—about 1 to 1.5 inches. The irregular edges crisp up better and hold dressing nicely.

Toast until golden. Heat a large skillet over medium heat. Add a generous drizzle of olive oil. Toast the bread in batches, tossing occasionally, until crisp and golden on the edges, about 6–8 minutes. Sprinkle lightly with salt. Let cool slightly.

Salt the tomatoes. Add chopped tomatoes to a bowl with a pinch of salt. Let them sit 5–10 minutes to release their juices. This becomes part of your dressing and adds major flavor.

Make the dressing. In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, 1/2 teaspoon salt, and several grinds of black pepper until emulsified.

Toss the veg. In a large mixing bowl, add cucumber, onions, bell pepper, and olives (if using). Pour in half the dressing and toss to coat.

Add tomatoes and juice. Tip in the salted tomatoes along with their juices. Toss gently. The juices should lightly coat the veg.

Fold in the bread. Add the toasted bread and most of the herbs. Pour over the remaining dressing and toss until everything is glossy and well combined. Taste and adjust salt, pepper, and acidity with a splash more vinegar or lemon if needed.

Let it rest. Let the salad sit for 10–15 minutes. The bread will absorb flavors but still keep some crunch. If it looks dry, drizzle a bit more olive oil.

Finish and serve. Top with cheese and remaining herbs. Add chickpeas or your chosen protein if using. Serve at room temperature for peak flavor.