Panzanella Salad

Place a rack in center of oven; preheat to 400°. Cut bread into 1"-thick slices, then tear into about 1" pieces and transfer to a large bowl. Drizzle bread with 1/4 cup oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.

Spread bread on a large unlined rimmed baking sheet. Bake until crisp and golden brown, about 15 minutes. Let cool.

Meanwhile, in a large colander or fine-mesh sieve set over a large bowl, toss tomatoes and 1 1/2 teaspoons salt. Let sit 15 minutes.

In a medium bowl or large glass measuring cup, whisk vinegar, mustard, and remaining 1/2 teaspoon salt. Add 3 tablespoons tomato juice from bottom of bowl and whisk to combine. While whisking, slowly stream in remaining 6 tablespoons oil.

Remove colander from bowl and discard remaining tomato juice (or reserve for another use). In bowl, toss croutons with dressing. Add drained tomatoes and let sit until croutons have absorbed the dressing, about 10 minutes.

Add shallot and basil and lightly toss to combine. Serve immediately.