Marjoram-Scented Panzanella with Aged Cheese

(From The New American Cheese, by Laura Werlin)

vinaigrette ingredients

1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
Freshly ground black pepper
1/2 cup extra virgin olive oil

salad ingredients

1/2 lb. day old Italian or French bread (ciabatta or baguette would be great), cut into 1 inch cubes
2 tablespoons extra virgin olive oil
4 ripe tomatoes (4 lb.), seeded and coarsely chopped
1/2 cup finely chopped red onion
1 tablespoon finely chopped fresh marjoram leaves
2 oz. shaved, very cold aged sheep's milk cheese (Trade Lake Cedar recommended, or any hard, flavorful cheese like aged goat cheese, aged Provolone, or Parmesan)

To make the vinaigrette: Combine vinegars, mustard, and salt and pepper in a small bowl. Let stand 5 min. Slowly add olive oil in a steady stream, whisking until thoroughly blended. Set aside.

To make the salad: Preheat oven to 375.

Place bread cubes on a baking sheet and drizzle olive oil over them. Stir to distribute oil. Bake until lightly browned (10 to 15 min.). Remove from oven and cool. (This can also be done on the stovetop in a skillet over medium heat.)

Mix tomatoes, onion, and marjoram with 1/4 cup of the vinaigrette in a bowl. Let sit for 10 min. Add bread cubes and another 1/4 cup vinaigrette; mix. Let sit for 15 min. Add the remaining vinaigrette, if needed (use enough to coat but not drench the ingredients). Distribute among 4 plates and top with the cheese and freshly ground pepper.