1 large shallot, thinly sliced

1/2 cup red wine vinegar

Kosher salt and freshly ground pepper

3 lb. assorted red or green heirloom tomatoes, cut into wedges

1/2 cup extra virgin olive oil

2 garlic cloves, lightly crushed

3 tbs. olive oil

2 cups arugula, thick stems trimmed


Original recipe found at: www.bonappetit.com

  1. Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
  2. Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
  3. 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, and more vinegar from shallot mixture, if desired.
  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.
  5. 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.
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