Name: Summer Panzanella Salad with Arugula
Ingredients: 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

Description

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

Ingredients

Scale

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

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.
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.
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.

Notes

Recipe courtesy of Learning How to Cook