Panzanella Salad with Arugula



Ingredients

  • 2 cups cubed day old bread, such as whole wheat or Italian
  • 4 large ripe tomatoes, cubed
  • 1 red onion, thinly sliced
  • 4 cups arugula
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Sea salt and freshly ground pepper, to taste

Directions
   Lay the bread cubes out on a sheet pan and leave at room temperature for about 24 hours, or until they’re crusty. Alternatively, you can put the sheet pan in a 350 degree oven for 15 minutes until bread is crispy.
   Combine the bread, tomatoes, onion and arugula in a large bowl and toss gently.
   Whisk the oil, vinegar, honey, mustard, and garlic in a bowl. Season with salt and pepper. Combine the dressing with the salad and serve immediately.

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