- For tomatoes and pickled shallot:
- 1 medium shallot, thinly sliced
- 1/4 cup red wine vinegar
- 2 lb heirloom tomatoes, cut into wedges
- 3 tbsp evoo
- For salad:
- 2 cups white country bread (with crusts ), torn into large croutons
- 2 garlic cloves, lightly crushed
- 1 1/2 tbsp evoo
- 1 1/2 cups baby arugula
DirectionsCombine shallot and vinegar in a small bowl. Season with s&p and toss to combine. Let stand 30 minutes.
Meanwhile, place tomatoes on a large rimmed baking sheet. Season with salt and let stand 30 minutes.
Meanwhile, preheat oven to 350°. 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 center, 10–15 minutes. Let croutons cool slightly, then discard garlic.
Transfer 1 tbsp vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, add evoo. Whisk until emulsified. Season dressing with s&p and more vinegar from shallot mixture, if desired.
Add tomatoes and their juices to dressing and gently toss to coat. Add arugula and croutons to bowl with tomato mixture. Season with s&p and toss to combine. Drain pickled shallots. Serve panzanella topped with pickled shallots.