Italian Bread Salad (Panzanella)

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through baking. Set aside and let cool to room temperature.
2. Gently toss tomatoes and 1⁄2 teaspoon salt in large bowl. Transfer to colander set over bowl; set aside to drain for 15 minutes, tossing occasionally.
3. Whisk remaining 6 tablespoons oil, vinegar, and 1⁄4 teaspoon pepper into tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.
4. Add tomatoes, cucumber, shallot, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste and serve immediately.

ITALIAN BREAD SALAD WITH PEPPERS AND ARUGULA
Substitute 1 thinly sliced red pepper for cucumber and 1 cup coarsely chopped baby arugula for basil.

ITALIAN BREAD SALAD WITH OLIVES AND FETA
Add 1⁄3 cup coarsely chopped kalamata olives and 1⁄2 cup crumbled feta cheese to salad in step 4.

ITALIAN BREAD SALAD WITH GARLIC AND CAPERS
Add 1 minced garlic clove, 2 minced anchovy fillets, and 2 tablespoons rinsed capers to dressing in step 3.