Ingredients
21⁄2 pounds (1.1 kg) Mixed Ripe Tomatoes, cut into bite-size pieces
2 teaspoons (10 ml) Diamond Crystal Kosher Salt, plus more for seasoning (use half as much if using table salt)
3⁄4 pound (340 g) Ciabatta or Rustic Sourdough Bread, cut into 11⁄2–inch (3 cm) cubes (about 6 cups / 1.44 ml bread cubes)
1 200 g (7 oz) ball Buffalo Mozzarella
10 tablespoons (150 ml) Extra-Virgin Olive Oil, divided
1 small Shallot, minced (about 2 tablespoons / 30 ml)
2 medium cloves Garlic, minced (about 2 teaspoons / 10 ml)
1⁄2 teaspoon (3 ml) Dijon Mustard
2 tablespoons (30 ml) White Wine Vinegar or Red Wine Vinegar
Freshly Ground Black Pepper
1⁄2 cup (120 ml) Basil Leaves, packed and roughly chopped
INSTRUCTIONS
1. Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (10 ml) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
2. Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
3. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1⁄2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.
4. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves and tear buffalo mozzarella into bite- sized pieces. Toss everything to coat and season with salt and pepper. Serve.
