The Golden Rules of Panzanella (and Our End-of-Summer Recipe) – Flavourfull

Ingredients

• 2 lbs tomatoes (about 3–4 medium / 5 cups), cut into bite-sized wedges or chunks
• 1 ½ tsp Diamond Crystal Kosher Salt
• 4 slices rustic sourdough or white country loaf, cut ¾″ thick (to yield about 5–6 cups cubes)
• 3 tbsp olive oil, for brushing
• 1 garlic clove, halved crosswise
• 2 tbsp Belazu Sherry Vinegar
• 1 ½ tsp Dijon mustard
• ⅓ cup Deortegas Extra Virgin Olive Oil
• ¼ cup finely chopped shallot
• 1 ½ cups diced Persian cucumbers
• ½ cup fresh basil leaves, torn
• Freshly ground black pepper, to taste