Nugget Markets Heirloom Tomato Panzanella Salad Recipe

Ingredients

• 3¾ pounds heirloom tomatoes, cut into bite-sized pieces
• ½ shallot, julienned
• 1½ tablespoons kosher salt, divided
• 1 cup extra virgin olive oil
• ¼ cup red wine vinegar
• Cracked black pepper, to taste
• 2 stale sourdough batards (about 2 pounds 12 ounces), cut into ½-inch cubes
• 1 cup olive oil, for frying
• ¼ cup grated Parmigiano Reggiano
• 10 fresh basil leaves, shredded