Green Panzanella Salad with Pickled Shallots

Green Panzanella

It still feels like summertime in San Francisco so on Saturday, Scott and I grabbed a bottle of Willamette Rose from our Oregon wine tasting trip this summer, got our favorite loaf of kale and pear bread from Le Marais, and set up a picnic at the Palace of Fine Arts.

I had come across this Panzanella recipe on Bon Apetit and it looked amazing but I thought I would be archiving it until next summer. So you can only imagine how thrilled I was when I saw the heirloom tomatoes were still out at the Farmer’s Market Sunday morning. Now, I love recipes that come together from what you already have and while we managed to make quite a dent in our loaf of bread on Saturday :)… we did have a little left over from our picnic. So as soon as I saw a beautiful pile of Green Zebra’s, I knew what was on the menu for dinner!

This dish is very simple and incredibly refreshing. The way the tomatoes soak into the bread leaves you going back for more and more and more!

Green Panzanella Salad with Pickled Shallots
 
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 large shallot, thinly sliced
  • ½ cup red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 4 cups torn 1½” pieces artisan bread, with crusts (about ½ of a 1-lb. loaf)
  • 3 Tbsp. olive oil
  • 2 garlic cloves, crushed
  • 3½ lb. assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges
  • ½ cup extra-virgin olive oil
  • 4 cups arugula, thick stems trimmed
Instructions
  1. Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
  2. Meanwhile, preheat oven to 350°. Combine garlic and oil. Place bread on a large rimmed baking sheet and drizzle with garlic oil; season with salt and pepper. Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool slightly.
  3. Place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
  4. To make dressing, transfer 2 Tbsp. 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.
  5. Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until croutons and shallots are done.
  6. Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallots and serve topped with shallots.

 

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