Zesty Panzanella Salad

Zesty Panzanella Salad

Makes 4 Servings

1-2 tablespoons extra virgin olive oil
1 day old demi-baguette or stale bread (ciabatta or focaccia would also be great here!) cut into 1-inch cubes (3-4 cups) 
1/2 teaspoon kosher salt

3 cups baby arugula
1 can drained and rinsed garbanzo beans or cannellini beans
1 pint, ripe grape or cherry tomatoes cut in half
3 Persian cucumbers, sliced 1/2-inch thick
1/3 red onion, thinly sliced
1/4 cup large basil leaves, coarsely chopped
1 carton of small fresh mozzarella balls

For the vinaigrette:
1 teaspoon Spicy Italian & Roasted Garlic Dipping Blend
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, beans, mozzarella, red onion, basil, and arugula. Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend.


*Recipe inspired by and very loosely adapted from Ina Garten's 'Panzanella' recipe

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