1. Preheat the oven to 425 degrees. Line a baking sheet with foil and place the salmon fillet skin side down, on the foil. Rub the salmon with the olive oil and season with sea salt and pepper.

Bake the salmon until just cooked through, about 12-15 minutes. The time will vary depending on the thickness of the fillets and will be done when flaky. Remove from oven, set aside and allow the salmon to cool.

2. Preheat oven to broil. Place the bread cubes on a baking sheet then drizzle with a little olive oil (I used a couple teaspoons) and sprinkle with salt and pepper. Toss the bread cubes in the oil, salt, and pepper until coated then spread them out into a single layer and broil them in the oven until golden and crisp. Remove from the oven and let them cool.
3. To make the dressing, combine the Dijon mustard, olive oil, apple cider vinegar, garlic, Italian seasoning, sea salt and black pepper in a small mason jar. Put the lid on and shake well.
4. Add the tomatoes, cucumber, red onion, toasted bread, and mozzarella to a large bowl. Add dressing to coat the vegetables and save any remaining in mason jar. Toss to combine. Season with salt and pepper, if needed.
5. Add salmon to salad and top with basil. Divide evenly between plates and enjoy!

Recipe Notes:

Leftovers: Refrigerate in an airtight container for up to two days.

Serving Size: One serving is equal to approximately 1 ½ cups of salad

Gluten-Free: Use gluten-free bread instead.

Additional Toppings: Chopped parsley or fresh dill.