Heirloom Tomato And Cornbread Panzanella

• 3 (heaping) cups 1-inch cubes of day-old cornbread (see headnote) - don't be shy with these, this isn't called bread salad for nothing
• Olive oil
• Kosher salt and freshly ground pepper
• 2 pounds heirloom tomatoes in a variety of colors (get the weirdest and most bulbous S.O.B.s you can find at the farmers market-that's how you win summer), chopped into 1- to 2-inch pieces
• 1 shallot, peeled and minced
• 3 tablespoons balsamic vinegar
• 4 to 5 ounces fresh mozzarella, torn into bite-sized pieces
• 1/2 cup (packed) basil, torn
• Flaky sea salt, to finish

1. Place the shallot in a small bowl with the balsamic vinegar. Set aside.
2. Preheat oven to 400u0b0 F. Line a baking sheet with parchment paper and spread the cornbread cubes evenly on top. Drizzle with 3 tablespoons olive oil and toss around to coat. Season with salt and pepper. Bake for about 10 minutes, tossing halfway through, until crisp and browned.
3. Toss the tomatoes, marinated shallot and any vinegar in the bowl, a serious drizzle of olive oil, and mozzarella together in bowl. Let sit for 5 minutes while the whole deal gets juicy. Add in cornbread croutons and half the basil and let sit for 15 to 20 minutes, so the bread can soak up juices.
4. To serve, top with flaky sea salt, the remaining basil, and another turn of black pepper.

bread salad, olive oil, kosher salt, heirloom tomatoes, shallot, balsamic vinegar, mozzarella, basil, salt

Taken from food52.com/recipes/37285-heirloom-tomato-and-cornbread-panzanella (may not work)