Photo: Markus Spiske
Green Panzanella with Pickled Shallot
11 ingredients
6 servings
openrecipes
We love the shades of green you get from using one color of heirloom, but this panzanella is equally delicious with any tomatoes you like.
Estimated Nutrition (whole recipe, rough)
621
Calories
15g
Protein
15g
Fat
105g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large shallot, thinly sliced
- 1/2 red wine vinegar
- Kosher salt, freshly ground pepper
- 3 1/2 assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges
- 1/2 extra-virgin olive oil
- 4 torn 1 1/2-inch pieces white country bread, with crusts (about 1/2 of a 1-pound loaf)
- 2 garlic cloves, lightly crushed
- 3 olive oil
- 7 extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 2 arugula, thick stems trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes