Ingredients:

  • 1 loaf soft French or Italian bread, cut or torn into 1-inch pieces 

  • ½ cup extra virgin olive oil, plus 3 Tbsp. 

  • 2 lbs. Ripe tomatoes, cut into large chunks 

  • 2 tsp. Koher salt 

  • ½ cup thinly sliced red onion 

  • 1 cup chopped cucumber 

  • 1 large shallot, minced 

  • ½ tsp. Dijon mustard 

  • 1 tsp. Mezzogiorno spice blend 

  • 2 Tbsp. Red wine or rosé wine vinegar 

  • 1 cup, torn basil leaves 

  • Freshly ground black pepper to taste 

Directions:

  • Preheat oven to 350° - toss the bread with 3 Tbsp. Olive oil and lightly season with salt and pepper, spread the bread onto a baking sheet and toast in the oven for 10 – 15 minutes or until golden 

  • Toss the cut tomatoes with half of the remaining olive oil and 1 tsp. Of the salt, set aside for 10 minutes, after 10 minutes drain away the accumulated liquid by placing the tomatoes into a colander over a bowl, reserve the tomato juices 

  • In a mixing bowl whisk together the shallot, mustard, Mezzogiorno spice blend and reserved tomato juices, slowly whisk the remaining olive oil into the vinaigrette, season with salt and fresh pepper to taste 

  • Toss all ingredients together with the vinaigrette, season to taste with additional salt and pepper and allow to rest for 10 minutes before serving