Classic Panzanella Salad (Tuscan-Style Tomato And Bread Salad) Recipe

Name: Classic Panzanella Salad (Tuscan-Style Tomato And Bread Salad) Recipe
Ingredients: 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces; 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt); 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes); 10 tablespoons (150ml) 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 (1/2 ounce) packed basil leaves, roughly chopped; 1 small cucumber, cut into cubes

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Classic Panzanella Salad (Tuscan-Style Tomato And Bread Salad) Recipe includes 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces, 2 teaspoons (8g) Diamond Crystal kosher salt, plus...

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Ingredients

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) 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 (1/2 ounce) packed basil leaves, roughly chopped
1 small cucumber, cut into cubes