Panzenella Salad with Heirloom Tomatoes

• 1/2 cup extra-virgin olive oil
• 4 tablespoons (1/2 stick) unsalted butter
• 3 garlic cloves, thinly sliced
• 1 sourdough baguette or other good bread, cut into 1-inch cubes (4 cups)
• Kosher salt and freshly ground black pepper
• 2 to 3 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh basil leaves, torn

1. Preheat the oven to 350F.
2. Heat 1/4 cup of the oil and the butter together in a small pot over medium heat.
3. When the butter has melted, remove the pot from the heat and stir in the garlic.
4. Put the bread cubes in a mixing bowl.
5. Drizzle the garlic mixture over the bread while tossing to evenly coat.
6. Season with salt and pepper.
7. Transfer the bread cubes to a baking sheet and spread them out in a single layer.
8. Bake, shaking the pan occasionally, until crisp and golden, roughly 15 minutes.
9. Using a paring knife, cut out the cores and carefully slice the tomatoes into somewhat large chunks and wedges.
10. Put the tomatoes in a large bowl and add the vinegar, remaining 1/4 cup oil, and the basil; season with salt and pepper.
11. Add the warm bread cubes to the tomato mixture.
12. Mix gently but thoroughly and adjust the seasoning if necessary.
13. Transfer to individual shallow bowls or a large platter.
14. Drizzle the vinaigrette remaining in the bowl on top and serve immediately while the bread is still slightly warm.

extravirgin olive oil, butter, garlic, baguette, kosher salt, tomatoes, balsamic vinegar, fresh basil

Taken from www.epicurious.com/recipes/food/views/panzenella-salad-with-heirloom-tomatoes-377749 (may not work)