posted by Dalziel
on Tue, 08/22/2017 - 06:00
From www.seriouseats.com
Ingredients:
- 2 1/2 pounds mixed tomatoes, cut into bite size pieces
- 2 tsp kosher salt
- 3/4 pound ciabatta or rustic sourdough bread cut into 1 1/2 inch cubes (about 6 cups)
- 10 Tbsp Extra Virgin olive oil (divided)
- 1 small shallot minced (or 2 Tbsp red onion)
- 2 medium cloves garlic
- 2 Tbsp red wine vinegar
- Fresh ground basil
- 1/2 cup chopped basil
Directions:
- Place tomatoes in a colander set over a bowl and season with 2 tsp sald. Toss to coat. Set aside at room temperature to drain, tossing occassionally, while you toast the bread
- Meanwhile, preheat oven to 350F In a large bowl, toss the bread crumbs with 2 Tbsp olive oil. Transfer to baking sheet. Bake until firm not brown. About 15 minutes. Let cool when done.
- Remove tomatoes from colander. Add shallot, garlic with the tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.