Green Panzanella with Pickled Shallot

Ingredients for Green Panzanella with Pickled Shallot

• 1 large shallot, thinly sliced

• 120ml red wine vinegar

• Kosher salt, freshly ground pepper

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

• 120ml extra-virgin olive oil

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

• 2 garlic cloves, lightly crushed

• 3 tablespoons olive oil

• Kosher salt, freshly ground pepper

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.