Panzanella

Directions

1. 1
   Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them.
2. 2
   Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper.
3. 3
   Set aside until the tomatoes are very juicy, about 10 minutes.
4. 4
   Fill a large bowl with ice water.
5. 5
   Add the bread and set aside until soft, no more than 5 minutes.
6. 6
   Using your hands, scoop the bread from the water, squeeze out as much water as possible, and rub it through your fingers into the tomatoes.
7. 7
   Tear the basil over the salad and toss gently.
8. 8
   (The bread salad can be served now or set aside at room temperature for a couple of hours.)
9. 9
   Cook's Note It's easy to dry fresh bread.
10. 10
    Tear it into chunks and microwave for 1 to 2 minutes.
11. 11
    Or place the chunked bread on a baking sheet in a 250 degrees oven for a few minutes.