Bread Salad With Tomatoes, Herbs, And Ricotta Salata

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8 (1-ounce) slices sourdough bread

1/3 cup water

1/4 cup red wine vinegar

1 teaspoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup (4 ounces) crumbled ricotta salata

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh mint

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme

4 cups cherry tomatoes, halved (about 2 pints)

1 cup diced red onion

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