Green Panzanella with Pickled Shallot
Green Panzanella with Pickled Shallot might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 119 calories, 3g of protein, and 8g of fat. It is a good option if you're following a gluten free, primal, and whole 30 diet. This recipe is typical of Mediterranean cuisine. Head to the store and pick up wine vinegar, torn 1 1/2" pieces coun
Instructions
Combine shallot and vinegar in a small bowl; seasonwith salt and pepper and toss to combine.
Meanwhile, place tomatoes on a largerimmed baking sheet; season with salt andlet stand 15 minutes.
Transfer 2 tablespoons vinegar from shallotmixture to a large bowl (reserve remainingvinegar with shallots).
Whisking constantly,gradually add oil; whisk until combined.Season dressing with salt, pepper, and morevinegar from shallot mixture, if desired.
Add tomatoes and their juices to dressingand gently toss to coat.
Let tomato mixturestand at room temperature until tomatoesrelease more juices and soften slightly,about 1 hour.
Meanwhile,preheat oven to 350°F.
Combine bread andgarlic on a large rimmed baking sheet anddrizzle with oil; season with salt and pepper.Squeeze bread pieces lightly with yourhands so they will evenly absorb oil andspread out in a single layer.
Bake bread pieces, tossing occasionally,until crisp on the outside but still chewyin the center, 10-15 minutes.
Let croutonscool slightly, then discard garlic.
Add arugula and croutons to bowl withtomato mixture; season with salt andpepper and toss to combine.
Serve panzanella topped withpickled shallot.