Tomato Panzanella

Serves: 4 
Calories: 640/serving
Tomatoes2.5 lbschopped
Salt1 tsp
Sourdough3/4 lbsub ciabatta
Olive oil6 tbsp
Shallot1 smallminced
Garlic2 medium clovesminced
Mustard1/2 tsp
Red wine vinegar1.5 tbsp
Pepperto taste
Basil leaves1/2 cup

  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

You can substitute parsley or cilantro for basil leaves.