Tomato & Chickpea Panzanella
You can use ciabatta or country bread in place of the baguette, just don't use sliced sandwich bread. If you're really craving this salad and don't have stale bread, a few slices of fresh bread, toasted will work in a pinch.
- ¼ cup olive oil
- 1 medium shallot, peeled & thinly sliced into rings
- 1½ tablespoons white wine vinegar
- Few pinches of sugar
- Sea salt & freshly ground black pepper, to taste
- 1 ripe, summer tomato (190 grams), cut into cubes
- 3 slices stale baguette, torn
- ½ cup (95 grams) cooked chickpeas (these beans would be amazing, too)
- Heaping handful of baby leaf lettuce or baby arugula
- Heat the oil in a medium skillet over medium-high until shimmering. Add the shallot, and sauté until deeply golden and slightly crisp. Using a slotted spoon, transfer shallot to a paper-towel lined plate to drain.
- Pour oil from the skillet into a deep bowl. Whisk in the vinegar and sugar; season with salt and pepper.
- Add the tomatoes, bread and chickpeas to the bowl. Toss to combine, and let rest for 10 minutes to allow the tomatoes to release some juices and the bread to soften slightly.
- Add lettuce, toss again to combine, and serve garnished with crispy shallots.