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  • Writer's pictureLearning How To Cook

Summer Panzanella Salad with Arugula

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

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.

Panzanella Salad


1/3 cup Olive Oil

1 teaspoon Dijon Mustard

1 clove Garlic, finely minced

2 teaspoons Champagne Vinegar

1 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.

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