Classic Panzanella Salad Tuscan Style Tomato and Bread Salad Recipe

Ingredients

• 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
• 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
• 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
• 10 tablespoons (150ml) extra-virgin olive oil, divided
• 1 small shallot, minced (about 2 tablespoons)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon Dijon mustard
• 2 tablespoons white wine vinegar or red wine vinegar
• Freshly ground black pepper
• 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

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