Panzanella Salad

Ingredients

• 2 cups rustic sourdough bread (cut in 1 inch cubes)
• 3 tbsp olive oil
• Pinch of both sea salt and fresh grated pepper
• 1 cup cherry tomatoes (cut in half)
• 1 cup heirloom tomatoes (cut into ½ inch pieces)
• 1 tsp salt
• Juice of the tomatoes
• 2 tbsp shallot- minced
• 1 tsp garlic- minced
• 1 tsp Dijon mustard
• 3 tbsp champagne vinegar
• ¼ cup olive oil
• 1/3 cup fresh basil leaves, roughly chopped or torn
• ¼ cup red onion- thinly sliced