summer panzanella salad

3 tablespoons olive oil
6 cups stale bread, torn into 1-inch pieces
2 pounds of a mix of very ripe tomatoes
2 cups basil leaves, chiffonade
Kosher salt and black pepper

For the vinaigrette:
½ tablespoon Dijon mustard
1 shallot, finely diced
2 garlic cloves, minced
2 tablespoons red wine vinegar
½ cup olive oil

STEP 1
Preheat the oven to 350. Mix the olive oil and torn bread with a large pinch of salt and some pepper. Spread out on a sheet pan and bake in the oven for 12-15 minutes, until the bread is lightly toasted. Set aside to cool.

STEP 2
Core and chop the tomatoes into 1-inch pieces. Place the tomatoes in a colander set over a mixing bowl. Generously salt the tomatoes, gently toss, and let them drain for at least 15 minutes. Save the tomato juices to make the vinaigrette.

STEP 3
In a large salad bowl, mix all of the vinaigrette ingredients plus the tomato juices and a pinch of salt and some pepper. Add the bread cubes and tomatoes to the bowl and toss lightly. Add in the basil and let rest for at least 30 minutes before serving so the bread soaks up the vinaigrette.