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.
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.