Summer Panzanella Salad with Arugula

The popular Tuscan Panzanella is a salad made of toasted bread, fresh tomatoes and onions that characterizes a summer in Central Italy. We love the high proportion of toasty bread (obviously) and of course, that it’s a delicious way to use up that lingering loaf sitting on your counter. Shake up your summer dinner routine and give this simple salad a try this weekend.

Summer Panzanella Salad with Arugula

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• Author: Kirsten Gjesdal

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Description

A traditional Italian summer salad of toasted bread, fresh tomatoes and onions with a tangy dressing.

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Ingredients

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• 1/3 cup Olive Oil
• 1 teaspoon Dijon Mustard
• 1 clove Garlic, finely minced
• 2 teaspoons Champagne Vinegar
• 1 Cottleston Baguette, torn into 1-inch pieces
• 3 tablespoons Olive Oil
• 4 Roma Tomatoes, cut into 1-inch pieces
• 1/2 Red Onion, sliced
• 3 cups Arugula
• 4 oz Fresh Mozzarella, cut into cubes
• 1/4 cup Basil, torn
• Salt and Pepper to taste

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Instructions

1. Make the dressing: Whisk together 1/3 cup olive oil, dijon mustard, garlic and champagne vinegar. Season with salt and pepper to taste. Set aside.
2. Toast the bread: In a large frying pan heat the 3 tablespoons of olive oil over medium heat until shimmering. Add the baguette pieces and cook, stirring occasionally, until golden brown.
3. Assemble the salad: Toss together the baguette pieces, tomatoes, red onion, arugula, basil, mozzarella and dressing. Let sit 20-30 minutes to allow the flavors to meld. Season with salt and pepper if needed.

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Notes

Recipe courtesy of Learning How to Cook