Green Panzanella with Pickled Shallot
A fresh and vibrant Italian bread salad featuring green heirloom tomatoes, homemade garlic croutons, peppery arugula, and pickled shallots. This elegant dish combines crispy bread pieces with juicy tomatoes and a red wine vinegar dressing.
Ingredients
- •1 large shallot
- •½ cup red wine vinegar
- •1 to taste kosher salt and pepper
- •3½ pounds green heirloom tomatoes
- •½ cup extra-virgin olive oil
- •4 cups white country bread
- •2 cloves garlic
- •3 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •2 cups arugula
- •1 preparation stem trimming
Cooking Instructions
- 1.
Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
30 min
- 2.
Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
15 min
- 3.
Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, gradually add oil; whisk until combined. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.
5 min
- 4.
Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour.
60 min
- 5.
Meanwhile, preheat oven to 350°F. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.
10 min
- 6.
Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool slightly, then discard garlic.
15 min
- 7.
Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallot. Serve panzanella topped with pickled shallot.
5 min
