Tangy Shallot Panzanella Salad Recipe

Ingredients

Estimated total cost: €19.29 · €3.21/serving

• 1/2 cup high-quality red wine vinegar (choose a vinegar with complex flavors)Est. price €0.35–€0.75
• Kosher salt, freshly ground pepper (season to taste for optimal balance)Est. price €0.02–€0.05
• 1/2 cup premium extra-virgin olive oil (look for a fruity and robust olive oil)Est. price €3.50–€7.00
• 2 fresh garlic cloves, lightly crushed (smash cloves gently to release aromatic oils)Est. price €0.10–€0.25
• 3 tablespoons olive oil (use a high-quality olive oil for enhanced flavor)Est. price €0.40–€0.80
• Kosher salt, freshly ground pepper (season generously to bring out the flavors)Est. price €0.02–€0.05
• 3 1/2 pounds assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges (use a serrated knife for clean cuts)Est. price €10.50–€17.50
• 1 large shallot, thinly sliced (use a sharp knife for clean slices)Est. price €0.40–€0.80
• 4 cups torn 1 1/2" pieces white country bread, with crusts (about 1/2 of a 1-pound loaf) (let bread sit out to slightly dry for better absorption of flavors)Est. price €2.00–€4.00
• 2 cups arugula, thick stems trimmed (discard tough stems for a more tender salad)Est. price €2.00–€3.50

Steps

1. 1

   In a small bowl, mix together the shallot and vinegar. Season with salt and pepper, then toss everything to ensure it is well combined. Allow the mixture to sit for 30 minutes before proceeding.

2. 2

   Begin by arranging the tomatoes on a spacious baking sheet with raised edges. Sprinkle them with salt and allow them to sit for 15 minutes to enhance their flavor.

3. 3

   In a large bowl, transfer 2 tablespoons of vinegar from the shallot mixture (set aside the rest with the shallots). While whisking continuously, slowly pour in the oil and continue to whisk until well blended. Season the dressing with salt, pepper, and additional vinegar from the shallot mixture if needed.

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• Cultural note

  Panzanella salad originated in Tuscany, Italy, as a way to use up stale bread. It has since become a popular dish in Italian cuisine and is enjoyed for its refreshing flavors and ability to showcase fresh, seasonal ingredients like tomatoes and olive oil.

• Seasonal note

  Panzanella salad is best made during the summer when tomatoes are in season and at their peak ripeness. Shallots are also typically harvested during the summer months, making it a perfect dish for warm weather.

• Health note

  This Tangy Shallot Panzanella Salad is a nutritious choice, providing a good source of fiber, vitamins A and C from the tomatoes and arugula, and healthy fats from the olive oil. It is relatively low in cholesterol and saturated fats, making it a heart-healthy option.