A vibrant Italian bread salad where juicy salted tomatoes, crisp-edged sourdough, creamy butter beans, and fresh basil mingle in a bright tomato-vinaigrette for a summery, savory bite in every forkful.
Chop the tomatoes into bite-size pieces and place in a colander set over a large bowl. Sprinkle with 3/4 teaspoon fine sea salt, toss gently, and let drain 10 to 15 minutes, tossing occasionally to collect the juices below.
Preheat oven to 350°F (177°C). Tear or cut the sourdough into 1.5-inch pieces (about 4 cups). Spread on a baking sheet, drizzle with 1 tablespoon olive oil, toss, season with salt and freshly ground black pepper, and bake 8 to 10 minutes until crisp around the edges. Let cool slightly.
Lift the colander of tomatoes onto a plate. To the bowl of tomato juices, add 5 tablespoons olive oil, diced red onion, minced garlic, Dijon mustard, and red wine vinegar. Whisk vigorously until emulsified, then season with salt and pepper to taste.
Add the butter beans, drained tomatoes, and toasted bread to the bowl. Chop the basil and add it in. Toss well to combine, adjust seasoning, and let rest 15 to 30 minutes before serving for best flavor and texture.