• Preheat the oven to 350℉ for the bread
• Slice large tomatoes into thick wedges or chunks, and slice cherry tomatoes in half. Lightly salt (½ teaspoon) and set the cut tomatoes in a colander to drain while you prep the rest of the salad.
  1 ½ pounds tomatoes, large and cherry-sized

Toast the Bread

• Cut the bread into bite-sized pieces and toss with the olive oil and the remaining 1½ teaspoons sea salt. Be sure bread is well coated.
  6 cups rustic bread (sourdough, challah, Italian loaf),, 2 Tablespoons Extra Virgin Olive Oil
• Scatter bread on a rimmed baking sheet pan, in a single layer, and bake for about 15 minutes. The bread should be golden and well toasted on the edges and a little soft in the middle. Remove and let cool slightly.

Prepare the Vinaigrette:

• In a small bowl, whisk together the red wine vinegar, garlic, Dijon mustard, and a pinch of salt and pepper. Once combined, whisk in the olive oil until smooth and set aside.
  3 Tablespoons red wine vinegar, 1 teaspoon garlic, minced, ½ teaspoon Dijon mustard, Salt and black pepper, ⅓ cup Extra Virgin Olive Oil

Assemble the Panzanella Salad

• Cut cucumbers into rounds and then cut the rounds in half. Thinly slice the red onion and separate the slices. Gently tear the basil leaves into pieces.
  1 cup cucumber, ½ cup red onion, thinly sliced, ¾ cup fresh basil leaves,
• Add all of the salad ingredients, except the basil, to a large bowl and gently combine.
• Pour about ¾ of the vinaigrette and the basil over the salad and gently toss to combine it again, making sure to coat the bread pieces. Sprinkle on the black pepper.
• Taste the salad to see if it needs more dressing and more salt, and adjust as needed.
• The Panzanella is now ready to serve, but optimally should rest for 15-30 minutes to allow some of the dressing to absorb.