Panzanella Salad

Arrange 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 tsp. salt and 1/4 tsp. pepper. Toss to coat. Spread bread on a large unlined baking sheet.

Bake croutons until crisp and golden brown, about 15 minutes. Transfer to a wire rack and let cool completely.

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

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

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

Add shallot and basil and lightly toss to combine.