1
large shallot or ¼ large red onion, thinly sliced
4 cups
boiling water
½ pound
Ciabatta or french bread, torn into 1-inch pieces
3 tablespoons
extra-virgin olive oil
½ teaspoon
kosher salt
½ teaspoon
granulated garlic
¼ cup
chopped fresh basil
1 pint
cherry tomatoes, halved and seeded
2 ounces
Parmesan cheese, shaved
Ingredients
Dressing
¼ cup
extra-virgin olive oil
1 teaspoon
honey
2 tablespoons
white balsamic vinegar
1
large garlic clove, minced
1 teaspoon
Dijon mustard
¼ teaspoon
kosher salt
¼ teaspoon
freshly cracked black pepper
Salad
1
large shallot or ¼ large red onion, thinly sliced
4 cups
boiling water
½ pound
Ciabatta or french bread, torn into 1-inch pieces
3 tablespoons
extra-virgin olive oil
½ teaspoon
kosher salt
½ teaspoon
granulated garlic
¼ cup
chopped fresh basil
1 pint
cherry tomatoes, halved and seeded
2 ounces
Parmesan cheese, shaved
Method
Preheat the oven to 425°F with a rack in the center position.
Make the dressing. In a medium bowl, whisk together the olive oil, honey, vinegar, garlic, mustard, salt, and pepper until fully combined.
Place the shallot slices in a mesh strainer set over the sink. Slowly pour the boiling water over the shallots. Using tongs, immediately transfer the hot shallots to the dressing.
Place the bread on a large rimmed sheet pan and drizzle with the olive oil. Toss until evenly coated. Season with the salt and granulated garlic and toss to combine. Bake for 10 to 12 minutes, or until the bread is golden brown.
In a large serving bowl, combine the toasted bread with the basil, tomatoes, and parmesan. Using tongs, transfer the onions to the salad. Drizzle the dressing over the salad and toss until fully combined.
