Pickled Blackberry and Shallot Panzanella
 
 
Makes 4 servings
Ingredients
  • 6 ounces sourdough bread, torn into bite-size pieces
  • 2 tablespoons olive oil, plus more for finish
  • kosher salt, to taste
  • ¼ cup apple cider vinegar
  • 1 teaspoon honey
  • 1 shallot, thinly sliced crosswise
  • 1 pint blackberries
  • 2 pints cherry tomatoes, halved crosswise
  • ½ cup fresh basil leaves
  • Aleppo pepper, for finish
Instructions
  1. Preheat oven to 425 degrees. In a medium bowl, combine the bread and olive oil. Season with salt and toss to coat. Spread in a single layer on a baking sheet and bake for 10 minutes or until golden brown and crispy, stirring halfway through. Set aside.
  2. In a large bowl, combine the apple cider vinegar and honey; whisk until smooth. Add shallot, blackberries and tomatoes; sprinkle with salt and let sit for 15 minutes.
  3. Add prepared bread and toss gently to combine. Arrange on a serving platter. Drizzle with olive oil and top with basil and Aleppo pepper.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pickled-blackberry-and-shallot-panzanella/