Print Recipes
1Preheat the oven and Prep the tomatoes
Preheat the oven to 350°F. Place the tomatoes in a colander set over a large bowl and toss with the kosher salt. Let stand for 15–20 minutes, tossing once or twice, to collect their juices.
2Soak the shallots
Meanwhile, place the sliced shallot in a small bowl with the red wine vinegar and let stand for 10 minutes.
3Crisp the bread
Toss the bread with 2 tablespoons of the olive oil. Spread on a baking sheet and bake for 12–15 minutes, until dry and lightly crisp at the edges but still slightly chewy in the center. Let cool.
4Make the dressing
Remove the colander of tomatoes from the bowl. Add the shallot and vinegar, along with the garlic, to the collected tomato juices. Slowly whisk in the remaining 4 tablespoons olive oil. Season with black pepper and taste before adding any additional salt.
5Toss to combine
Add the tomatoes and toasted bread to the dressing and toss gently until well coated. If using cucumber or corn, add it now.
6Let it sit
Let the salad stand at room temperature for 20–30 minutes, tossing once or twice, so the bread can soak up the tomato juices and vinaigrette while still holding its shape.
7Finish the salad
Just before serving, fold in the basil. Taste and adjust with another splash of vinegar, a drizzle of olive oil, or a pinch of salt as needed.
