Cornbread Panzanella

Ingredients

• 3 cups cubed (3/4-in. pieces) day-old cornbread (8 oz.)
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 pound cherry tomatoes, halved
• 2 medium tomatoes, chopped (about 2 1/2 cups)
• 1 clove garlic, finely chopped (about 1 tsp.)
• 1 tablespoon red wine vinegar
• .50 teaspoon freshly ground black pepper, plus more for serving
• 1 8-oz. pkg. ciliegine (small mozzarella balls), drained
• 1 medium English cucumber, chopped (about 2 cups)
• ¾ cup chopped red onion
• .50 cup fresh basil leaves, thinly sliced, plus more for serving
• 1 avocado, chopped

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