Green Panzanella with Pickled Shallot

Ingredients

• 2 cups arugula thick trimmed
• 2  garlic clove crushed
• 3.5 pounds heirloom tomatoes green assorted ripe cut into wedges (such as Zebras)
• 6 servings pepper freshly ground
• 3 tablespoons olive oil 
• 0.5 cup red wine vinegar 
• 1 large shallots thinly sliced
• 4 cups frangelico white with crusts ( 1/2 of a 1-pound loaf)
• 4 cups frangelico white with crusts ( 1/2 of a 1-pound loaf)

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Combine shallot and vinegar in a small bowl; seasonwith salt and pepper and toss to combine.
2. Let stand 30 minutes.
3. Meanwhile, place tomatoes on a largerimmed baking sheet; season with salt andlet stand 15 minutes.
4. Transfer 2 tablespoons vinegar from shallotmixture to a large bowl (reserve remainingvinegar with shallots).
5. Whisking constantly,gradually add oil; whisk until combined.Season dressing with salt, pepper, and morevinegar from shallot mixture, if desired.
6. Add tomatoes and their juices to dressingand gently toss to coat.
7. Let tomato mixturestand at room temperature until tomatoesrelease more juices and soften slightly,about 1 hour.
8. Meanwhile,preheat oven to 350°F.
9. Combine bread andgarlic on a large rimmed baking sheet anddrizzle with oil; season with salt and pepper.Squeeze bread pieces lightly with yourhands so they will evenly absorb oil andspread out in a single layer.
10. Bake bread pieces, tossing occasionally,until crisp on the outside but still chewyin the center, 10-15 minutes.
11. Let croutonscool slightly, then discard garlic.
12. Add arugula and croutons to bowl withtomato mixture; season with salt andpepper and toss to combine.
13. Drain pickledshallot.
14. Serve panzanella topped withpickled shallot.