Green Panzanella With Pickled Shallot
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
43
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 large
Shallot (thinly sliced)1 cup
Red Wine Vinegar1 cup
Extra-Virgin Olive Oil3 tbsps
Olive OilDirections:
1
For tomatoes and pickled shallot: Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine
2
Let stand 30 minutes
3
Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes
4
Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots)
5
Whisking constantly, gradually add oil; whisk until combined
6
Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired
7
Add tomatoes and their juices to dressing and gently toss to coat
8
Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour
9
Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine
10
Let stand 30 minutes
11
Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes
12
Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots)
13
Whisking constantly, gradually add oil; whisk until combined
14
Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired
15
Add tomatoes and their juices to dressing and gently toss to coat
16
Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour
17
For croutons and assembly: Meanwhile, preheat oven to 350°F
18
Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper
19
Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer
20
Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes
21
Let croutons cool slightly, then discard garlic
22
Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine
23
Drain pickled shallot
24
Serve panzanella topped with pickled shallot
25
Meanwhile, preheat oven to 350°F
26
Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper
27
Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer
28
Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes
29
Let croutons cool slightly, then discard garlic
30
Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine
31
Drain pickled shallot
32
Serve panzanella topped with pickled shallot