Juice from salted tomatoes is whisked into a simple vinaigrette of white wine vinegar, extra-virgin olive oil, Dijon mustard and red pepper flakes and served with tomatoes, mozzarella, basil and shaved zucchini in this Tuscan-style salad.
Add the tomatoes to a medium mixing bowl and generously salt them, tossing to combine. Let the tomatoes sit for about 30 minutes to an hour, until about ¼ cup of juice from the tomatoes is in the bottom of the bowl.
Drain the tomatoes, setting aside the juice in another small mixing bowl and setting aside the tomatoes.
Add the olive oil, vinegar, mustard and red pepper flakes to the tomato juice and whisk to combine.
For the fried garlic bread:
Heat a large sauté pan over medium-low heat, add the olive oil and heat through. Add the butter and allow to melt then add the garlic and bread.
Fry the bread, turning occasionally, until golden brown all over and crisp, about 15 minutes total. Set aside and let cool.
For serving:
Add the reserved tomatoes, zucchini, basil, parsley, mozzarella and bread to a large salad bowl, tossing to combine. Drizzle the tomato vinaigrette over the top tossing to combine.
Let the dressing sit in the bread for about 5 minutes then season to taste with salt and pepper then serve.