Panzanella with garlic vinaigrette (fresh, jarred and granulated garlic test)

Slice the sourdough loaf into thick sheets, then planks, then cubes, and put in a bowl.

Halve the cherry tomatoes and salt them generously to season and draw out moisture.

Slice the red onion; toss the bread with the tomatoes, onion, sliced basil and shaved Parmigiano Reggiano.

In a jar on a scale combine the tomato juices, 25 g white wine vinegar and 100 g olive oil; shake to emulsify and add a touch more vinegar to taste.

Portion 20 g of vinaigrette into each of three bowls and add one clove of minced fresh garlic, the same amount of jarred garlic, or granulated garlic.

Toss each vinaigrette with a third of the salad in a deli container and let sit 15 minutes before tasting.