Panzanella

• 2 12 tablespoons sherry wine vinegar
• 2 12 tablespoons red wine vinegar
• 10 tablespoons extra virgin olive oil (1/2 cup plus 2 tbsp)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• kosher salt
• fresh ground black pepper
• 3 lbs ripe heirloom tomatoes
• 12 lb stale crusty bread, cut in cubes
• 12 cup basil leaves, roughly torn

1. In a small jar, combine vinegars, oil, mustard, honey, salt and pepper, and shake well.
2. Cut the tomatoes into wedges in a large bowl.
3. Pour vinaigrette over the tomatoes.
4. Toss several times over the next 3-5 minutes.
5. Put bread cubes in a large, pretty serving bowl.
6. Drain the juices from the tomato bowl into the bread and toss gently to coat.
7. Let stand 5 minutes.
8. Add the now-moist bread to the tomatoes.
9. Add basil and more pepper.
10. Toss gently.
11. Taste and adjust seasoning.
12. Return to the serving bowl and drizzle with just a touch more olive oil.

sherry wine vinegar, red wine vinegar, extra virgin olive oil, mustard, honey, kosher salt, fresh ground black pepper, tomatoes, bread, basil

Taken from www.food.com/recipe/panzanella-325073 (may not work)