Panzanella (Italian Bread Salad)

2-1/2 lb tomatoes (try a mix of heirloom varieties), 1/2″ dice
2 tsp Kosher Salt, plus
3/4 lb ciabatta, cut into 1-1/2″ cubes
1/2 Cup +2 Tbsp Single Varietal Extra Virgin Olive Oil
1 small shallot, minced (about 2 Tbsp)
2 cloves fresh garlic, peeled and minced
1 tsp Basil Leaf
1/2 tsp Oregano, Mediterranean
1/2 tsp Dijon mustard
2 Tbsp Champagne White Wine Vinegar
2 tsp Kosher Salt with extra for seasoning
Freshly ground black pepper

Place diced tomatoes in a colander set over a bowl and season with 2 tsp kosher salt. Toss to coat. Set salted tomatoes aside and allow to drain (at room temperature), tossing occasionally, while you toast the bread. Drain for at least 15 minutes.

Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 Tbsp olive oil. Transfer to a rimmed baking sheet. Toast the bread in the oven until crisp and firm but not browned, about 15 minutes. Remove from oven and allow to cool.

Remove colander with tomatoes from bowl with drained tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, vinegar, basil and oregano to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 Cup olive oil. Season the dressing to your taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Toss everything to coat and season with salt and pepper. Allow salad to rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.