Green Panzanella with Pickled Shallot – Fustini's Oils & Vinegars

Ingredients

• 1 large shallot, thinly sliced
• ½ cup Fustini's Vinoso red wine vinegar
• Kosher salt and freshly ground black pepper
• 3½. lb. assorted ripe green heirloom tomatoes, cut into wedges
• ½ cup Fustini's Gremolata olive oil
• 2 cups arugula or arugula/spinach blend, thick stems trimmed
• 4 cups torn white country bread, with crusts into 1½” pieces
• 2 garlic cloves, lightly crushed
• 3 tablespoons Fustini's Gremolata olive oil