Green Panzanella with Pickled Shallot

Preparation

1. For tomatoes and pickled shallot:

   Step 1

   Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.

   Step 2

   Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.

   Step 3

   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.

   Step 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.

2. For croutons and assembly:

   Step 5

   Meanwhile, preheat oven to 350°F. 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.

   Step 6

   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.

   Step 7

   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.