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Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine vinegar , extra virgin olive oil, minced garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
Add the tomatoes, bread cubes, shallots or onion, basil and mozzarella (if using) to the mixing bowl and toss to coat with the dressing. Allow the salad to sit for 20 to 30 minutes before serving.
Give the salad a gentle toss and transfer to a serving platter. Garnish with a few more fresh basil leaves, if you like. Add Burrata (if using)