Tomato Panzanella

Serves: 4 

Calories: 640/serving

Ingredients	Qty	Prep
Tomatoes	2.5 lbs	chopped
Salt	1 tsp
Sourdough	3/4 lb	sub ciabatta
Olive oil	6 tbsp
Shallot	1 small	minced
Garlic	2 medium cloves	minced
Mustard	1/2 tsp
Red wine vinegar	1.5 tbsp
Pepper	to taste
Basil leaves	1/2 cup

Method:

1. Toss tomatoes with salt in a colander set over a bowl, drain for 15-20 minutes
2. Cut bread into bite sized cubes, toss with 2 tbsp olive oil and bake for 15 minutes at 350 F
3. Mix mustard, vinegar, tomato juice, garlic and shallots well
4. Drizzle oil while mixing vinaigrette ingredients constantly
5. Combine bread, vinaigrette, basil leaves and tomatoes in a bowl
6. Let sit for 30 minutes tossing in between until bread absorbs dressing

Notes:

You can substitute parsley or cilantro for basil leaves.