Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)

seriouseats.com

Darwin

2 ½ 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)

¾ pound (340g) ciabatta or rustic sourdough bread, cut into 1 ½-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)

½ teaspoon Dijon mustard

2 tablespoons white wine vinegar or red wine vinegar

Freshly ground black pepper

½ cup ( ½ ounce) packed basil leaves, roughly chopped

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