Tomato Bread Salad (Panzanella) with 2 Secret Ingredients

Tomato Bread Salad (Panzanella) with 2 Secret Ingredients For Toast: ======== 2 tablespoons extra virgin olive oil Sourdough (or any chewy) bread, sliced 1/2 inch thick (enough to fill a medium skillet) 1 garlic clove, peeled For Dressing: =========== 2 tablespoon freshly squeezed lemon juice 2 teaspoon balsamic vinegar 1 teaspoon honey 2 teaspoons Dijon mustard 2 teaspoons anchovy paste (I like Amore brand) 3 Tablespoons extra virgin olive oil For Salad: ======== 2 pounds ripe tomatoes, cut into bite size pieces A handful of basil leaves, roughly chopped 1 garlic clove, sliced paper thin 1/4 cup thinly sliced red onion Salt and freshly ground black pepper Fry the bread in olive oil, cool slightly, rub with garlic, chop into cubes. In a large bowl, combine all the dressing ingredients except for the oil and mix well. Pour in the oil in a steady stream, whisking constantly. Add tomatoes, basil, garlic, and onion. Sprinkle with salt and pepper and mix well. Taste and correct for salt and acidity. Mix in the toast. Let sit until the bread absorbs some of the juice and softens (5 to 10 minutes). Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie