Tomato Panzanella Salad

Ingredients

• 5 oz rustic Italian bread (about ½ loaf ciabatta), cut into 1-inch cubes
• Extra-virgin olive oil
• Kosher salt
• 2¼ lb ripe tomatoes, cut into wedges or cubes
• ¼ cup red wine vinegar
• ½ cup extra-virgin olive oil (for dressing)
• 2 garlic cloves, minced
• ½ teaspoon Dijon mustard
• 1 teaspoon fresh thyme, optional
• Black pepper
• 2 small shallots, peeled and thinly sliced
• ½ cup packed fresh basil, torn
• 4 oz fresh baby mozzarella, optional

Method

1. 01

   Toast the bread: Heat oven to 400°F. Toss bread cubes with a generous drizzle of olive oil and kosher salt. Spread on a sheet pan and bake about 10 minutes, until crisp and lightly golden.

2. 02

   Salt the tomatoes: Set a colander over a mixing bowl. Add tomatoes, sprinkle with kosher salt, and toss. Let them sit a few minutes so juices drip into the bowl.

3. 03

   Whisk the dressing: Move the colander of tomatoes to the sink. Into the tomato juices in the bowl, whisk vinegar, ½ cup olive oil, garlic, Dijon, thyme (if using), and a good pinch of black pepper.

4. 04

   Toss and rest: Add tomatoes, toasted bread, shallots, basil, and mozzarella (if using) to the bowl. Toss to coat. Let sit 20–30 minutes so the bread softens slightly. Give one more gentle toss and serve, with extra basil if you like.