PANTRYFLEX

On the jar: Glasshall Panzanella

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Panzanella Vinaigrette

Independent adaptation of a publicly published Fabio Trabocchi recipe. Not affiliated with, sponsored by, or endorsed by Fabio Trabocchi.

Panzanella from a starred kitchen & national award winner.

Ratio

Ratio by volume: Tomato 120 ml, Garlic 5 ml, Shallot 15 ml, White Wine Vinegar 15 ml, Olive Oil 30 ml
Tomato 120 mlGarlic 5 mlShallot 15 mlWhite Wine Vinegar 15 mlOlive Oil 30 ml

Ingredients

  • Tomato — 120 ml
  • Garlic — 5 ml
  • Shallot — 15 ml
  • White Wine Vinegar — 15 ml
  • Olive Oil — 30 ml
  • Salt — 1 g
  • Pepper — 0.5 g

Method

  1. Pour to the lines in order (bottom → top): Tomato, Garlic, Shallot, White Wine Vinegar, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Fabio Trabocchi works in Italian / Marche to DC at Maestro / Fiola lineage; credentials include James Beard Best Chef: Mid-Atlantic (Maestro / Fiola lineage); Michelin 1* (Fiola, Washington DC).

Adapted from a Fabio Trabocchi recipe (Fabio Trabocchi / Oakland Press (Fiola Tuscan tomato salad)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Fabio Trabocchi / Oakland Press (Fiola Tuscan tomato salad) (published as “Panzanella Vinaigrette”). Full citation lives in Provenance.

Add to a jar