WP. Basically a bread and tomato salad, which is fairly popular.
Ingredients
3 cups packed, torn pieces sourdough bread (including crusts; from an 8-ounce loaf)
1/4 cup olive oil
2 1/4 pounds ripe heirloom tomatoes, hulled and cut into bite-size wedges
1/2 teaspoon fine sea or table salt, plus more as needed
1 teaspoon minced garlic
1 tablespoon minced shallot
1 tablespoon white wine vinegar
Freshly cracked black pepper
10 fresh basil leaves, stacked, rolled and cut into very thin slices (chiffonade)
Instructions
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Arrange the bread pieces on a large rimmed baking sheet, then drizzle them with half of the oil and toss to coat. Bake for 15 minutes, or until the bread is dried and fragrant but not browned. Let cool.
3. Meanwhile, place the tomatoes in a colander set over a medium bowl. Sprinkle the tomatoes with 1/2 teaspoon of salt and let them drain for about 20 minutes (no more), gently tossing them every few minutes. Transfer the tomatoes to a serving bowl along with the cooled bread pieces and toss to combine. Reserve the tomato juices in their bowl; there should be a scant 1/2 cup.
4. Add the garlic, shallot and vinegar to those juices, then gradually whisk in the remaining 2 tablespoons of oil to form an emulsified vinaigrette. Season lightly with salt and pepper. Pour over the tomato-bread mixture and, using your clean hands, gently toss to combine.
5. Scatter the basil over the salad and serve right away.