Panzanella Salad

Panzanella Salad


Lemon Dressing
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 cup thinly sliced red onion
• Turano Rustic Italian bread, cut into ~1-inch slices
• Olive oil and kosher salt, for the bread
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup peas, either fresh garden peas or thawed frozen peas
• 2 tbsp thinly sliced fresh mint
• 1 tbsp chopped fresh thyme
• 4 cups arugula


① Mix together the dressing in a bowl
② Add the red onion to the dressing and let it sit until you are ready to mix the salad
③ Brush the bread with olive oil and sprinkle it with salt.
④ Toast the bread under a broiler or in a toaster oven until golden brown on both sides. Cut into cubes
⑤ Add the bread cubes, tomatoes, peas, mint, and thyme to a large bowl.
⑥ Pour over the dressing and toss ingredients together, making sure to coat the bread with the dressing
⑦ Just before serving mix in the arugula

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