Green Panzanella with Pickled Shallot

Ingredients for Green Panzanella with Pickled Shallot

• 1 chalota grande, fatiada finamente

• 120ml de vinagre de vinho tinto

• Sal kosher, pimenta moída na hora

• 1.6kg assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges

• 120ml de azeite de oliva extra-virgem

• 950ml torn 1 1/2" pieces white country bread, with crusts (about 1/2 of a 450g loaf)

• 2 garlic cloves, lightly crushed

• 3 colheres de sopa de azeite

• Sal kosher, pimenta moída na hora

• 2 cups rocket, thick stems trimmed

Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.

Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.

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.

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.

Meanwhile, preheat oven to 177°C. 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.

Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the centre, 10-15 minutes. Let croutons cool slightly, then discard garlic.

Add rocket 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.

Aviso Legal

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