Roasted Tomato Panzanella Salad

Mix the salad dressing
1 Combine [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="2"], [wprm-ingredient text="2 tablespoons red or white wine vinegar" uid="3"], [wprm-ingredient text="1 teaspoon Dijon mustard" uid="5"], [wprm-ingredient text="½ teaspoon grated fresh garlic" uid="4"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="6"], [wprm-ingredient text="½ teaspoon kosher salt" uid="8"], and [wprm-ingredient text="¼ teaspoon  freshly ground black pepper" uid="7"] in a lidded glass jar. Shake it until the dressing is smooth and emulsified. Alternatively, you can whisk everything together in a bowl. The dressing can be made up to 3 days ahead (store in the refrigerator).
Panzanella salad
3 Preheat the oven to 400F (205C).
5 Slice [wprm-ingredient text="3-4 ½-inch thick slices sourdough bread" uid="10"] into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, tear the bread into irregular bite-size pieces instead of slicing it. You should have about 5 heaping cups.
6 Put the bread pieces on a rimmed sheet pan. Drizzle about 3 tablespoons of olive oil over the bread and sprinkle with [wprm-ingredient text="1 teaspoon dried oregano" uid="17"] and ¼ teaspoon of salt. Toss together until the bread is evenly coated with the seasonings, then spread it out in an even layer. Bake 15 minutes, stirring the pieces around once about halfway through. The bread should be crisp on the edges and lightly toasted.
7 Put the sliced peppers and tomatoes on a second rimmed sheet pan. Drizzle on 1-2 tablespoons of the olive oil and sprinkle with a large pinch of salt, then gently shake the pan to coat. Bake alongside the bread for 15 minutes.
8 Transfer the toasted bread to an oversized bowl. Scrape in the roasted tomatoes and peppers, along with all the tomato juices that collected in the pan. Add [wprm-ingredient text="¼ cup thinly sliced red onion" uid="13"] and [wprm-ingredient text="2 sliced baby (Persian) cucumbers" uid="14"] and toss a few times to incorporate.  Pour the dressing over the salad and toss everything together until evenly coated.
9 Tear the mozzarella into pieces. Scatter the cheeses over the salad along with the herbs.