Panzanella Salad Recipe by Vicki

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Ingredients

1/4 cup plus 2 Tbsp extra-virgin olive oil, plus more for drizzling
2 Tbsp. grated Parmegiano-Reggiano, plus more for garnish if desired
6 cups day-old Italian bread, crusts removed, cut into 3/4-inch cubes
1 1/2 Tbsp. red wine vinegar
1/4 tsp. fine sea salt
1/8 tsp. freshly ground black pepper
1 tsp. anchovy paste (mashed from about 1 anchovy fillet or from a tube)
1/2 tsp. dried oregano
2 pounds ripe but not soft tomatoes (I used Roma tomatoes), cut into 1/2-inch cubes (about 4 cups)
2 cups arugula
1/2 cup thinly sliced celery heart
1/3 cup very thinly sliced red onion
1/2 cup torn fresh basil leaves