Classic Panzanella Salad Tuscan Style Tomato and Bread Salad Recipe
Ingredients
- 2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
- 2 teaspoons kosher salt, plus more for seasoning
- 3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
- 10 tablespoons 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 packed basil leaves, roughly chopped
Instructions
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