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

Ingredients (10)

• 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