Grilled Tuscan Panzanella Salad Recipe :: The Meatwave

Name: Grilled Tuscan Panzanella Salad Recipe :: The Meatwave
Ingredients: 2 1/2 pounds mixed tomatoes, cut into 1-inch pieces; 2 teaspoons kosher salt, plus more for seasoning; 3/4 pound ciabatta or sourdough, cut into 1 1/2-inch slices; 1/2 cup extra-virgin olive oil, plus more for brushing; 2 tablespoons finely minced shallot (about 1 small); 2 teaspoons minced garlic (about 2 medium cloves), plus 1 additional clove, halved; 1/2 teaspoon dijon mustard; 2 tablespoons red wine vinegar; Freshly ground black pepper, to taste; 1/2 cup packed basil leaves, roughly chopped

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This salad features everything that's great about in-season tomatoes—their fresh, sweet, and savory flavor gets even better when paired with toasted bread and slightly acidic dressing.

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Ingredients

2 1/2 pounds mixed tomatoes, cut into 1-inch pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound ciabatta or sourdough, cut into 1 1/2-inch slices
1/2 cup extra-virgin olive oil, plus more for brushing
2 tablespoons finely minced shallot (about 1 small)
2 teaspoons minced garlic (about 2 medium cloves), plus 1 additional clove, halved
1/2 teaspoon dijon mustard
2 tablespoons red wine vinegar
Freshly ground black pepper, to taste
1/2 cup packed basil leaves, roughly chopped