Tomato Panzanella With Creamy Any-Pickle Dressing

Step 1 Place a rack in middle of oven; preheat to 400°. Toss 6 cups 1" pieces torn crusty bread (such as ciabatta or baguette; 6–10 oz.), ¼ cup extra-virgin olive oil, 1 tsp. freshly ground pepper, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on a rimmed baking sheet to coat bread evenly. Bake until edges of bread are golden, 8–10 minutes. Let croutons cool on baking sheet. Step 2 Meanwhile, cut cores out of 1½ lb. mixed medium or large tomatoes, preferably heirloom (3–4) and cut into 1½" pieces and/or wedges. Transfer to a large bowl, add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and gently toss to combine. Let sit at room temperature 20 minutes. Step 3 Add 2 tsp. red wine vinegar and remaining 3 Tbsp. extra-virgin olive oil to seasoned tomatoes and gently toss to coat. Add croutons and gently toss again. Let panzanella sit 5 minutes. Step 4 Add 1 cup (loosely packed) torn basil leaves and ¼ cup (loosely packed) torn dill fronds to panzanella and gently toss to distribute evenly. Taste and season with more salt if needed. Step 5 Spread 1 cup Creamy Any-Pickle Dressing on a platter and pile panzanella on top. Season with freshly ground pepper and top with more torn basil leaves and torn dill fronds.