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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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