2 poundsripe heirloom tomatoescut into 1 inch pieces
2teaspoonskosher salt, plus more for seasoninguse half the amount if using regular table salt
1yellow bell pepperdiced
1/2English cucumbersliced in half and cut into half moons
1/2red onionthinly sliced
1/2cup basil leavesroughly chopped
12ozciabatta breadcut into 1 inch cubes
2tablespoonsextra-virgin olive oil
For Vinaigrette
1/2cupjuice drained from tomatoes
2clovesgarlicminced
1/2teaspoonDijon mustard
2tablespoonsred wine vinegar
1/2cupextra virgin olive oil
Freshly ground black pepper
Instructions
Place chopped tomatoes in a strainer set over a bowl and season with 2 teaspoons kosher salt (if using regular table salt, use half that amount). Toss to coat. Set aside at room temperature to drain for at least 15 minutes.
Meanwhile, preheat oven to 350°F. On a large rimmed baking sheet, toss bread cubes with 2 tablespoons olive oil, season with salt and pepper. Bake for about 15 minutes, until crisp starting to turn golden.
Remove strainer with tomatoes from bowl. Measure tomato juice. You can strain it through a fine mesh sieve to remove any seeds or pulp if you want.
Add garlic, mustard, and vinegar to bowl with about 1/2 cup tomato juice to a large bowl. Whisking constantly, drizzle in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper if needed.
Into the same bowl with the dressing, add the tomatoes, cucumber, yellow pepper, red onion, basil. Add the bread cubes and toss until everything is covered in the dressing. Taste before seasoning, season with more salt and pepper only if needed. Allow the salad to sit for about half an hour for the flavors to blend.