Panzanella is an Italian salad that makes the most out of of old bread. Made with tomatoes, onions, and other vegetables, this recipe is awesome if you’re looking for a salad with arugula, a spicy green that adds a punch of flavor. Day old bread is better here than fresh, so plan to make this Panzanella salad recipe tomorrow, instead of today. You can heat your bread cubes in the oven until they are crispy if you can’t wait, however. If you have fresh, home grown tomatoes, use them here. Either way, this recipe is sure to be a hit at parties, or as a side dish for a light dinner.
Yield: 4 servings | Calories: 215 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Sodium: 29mg | Total Carbohydrates: 22g | Fiber: 3g |Sugars: 8g | Protein: 3g | SmartPoints (Freestyle): 8
- 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
- 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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