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Panzanella Salad
Ingredients
Scale
- 1/2 small loaf of bread
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 cups arugula
- 2 cups assorted tomatoes, roughly chopped
- 2 cucumbers, roughly chopped (preferably Persian)
- 1/2 red onion, sliced thin
- 1/4 cup olives, pitted and halved
- Handful of basil
Dressing:
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- Salt and pepper to taste
Instructions
- Prepare the Croutons
Preheat your oven to 300°F (150°C). Roughly tear or cut the bread into 1-inch chunks. Toss with olive oil and salt, then spread evenly on a baking sheet. Roast for 15-20 minutes until the bread is dried out but not hard. Remove from the oven and set aside. - Make the Dressing
In a small bowl, add the minced garlic, Dijon mustard, and Champagne vinegar. Gradually whisk in the olive oil until it emulsifies. Season with salt and pepper to taste. - Assemble the Salad
In a serving dish, combine the roasted bread, arugula, chopped tomatoes, chopped cucumbers, sliced red onion, olives, and basil. - Dress the Salad
Pour the dressing over the salad and toss to combine. Allow the salad to sit for 20 minutes for the flavors to meld before serving. - Serve
Serve the salad as a fresh and flavorful dish, and enjoy!