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Panzanella Salad with Arugula
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SkinnyMS

Panzanella Salad with Arugula

This Italian salad is perfect when you have leftover bread and some fresh garden vegetables.
Course: Dinner, Lunch, Salad
Cuisine: Italian
Keyword: Budget-Friendly, Vegetarian
Servings: 4 people
Calories: 215kcal
Author: SkinnyMs.

Ingredients

  • 2 cups bread such as whole wheat or Italian, day-old, cubed
  • 4 tomatoes large ripe, 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 to taste
  • pepper freshly ground, to taste

Instructions

  • 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.

Nutrition

Calories: 215kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 29mg | Fiber: 3g | Sugar: 8g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8