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.

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Summer Panzanella Salad with Arugula

  • Author: Kirsten Gjesdal


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


  • 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


  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.


Recipe courtesy of Learning How to Cook

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