This assertive panzanella has the most flavor when made with mature arugula, but baby arugula also works well. Serve with grilled steak or turkey sausage. Source: EatingWell Magazine, June/July 2005

Jessie Price
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Ingredients

Directions

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes. Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute. Push the mixture to one side. Add remaining 1 tablespoon oil to the empty side and cook garlic, stirring constantly, until fragrant and sizzling, 15 seconds. Stir into the bread mixture. Remove from heat, season with salt and pepper, drizzle with vinegar and toss to combine. Serve warm, topped with Parmesan.

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Nutrition Facts

197 calories; 12.4 g total fat; 2.3 g saturated fat; 4 mg cholesterol; 283 mg sodium. 321 mg potassium; 15.5 g carbohydrates; 1.8 g fiber; 4 g sugar; 5.5 g protein; 1488 IU vitamin a iu; 13 mg vitamin c; 54 mcg folate; 163 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/08/2015
Excellent use for Arugula I had a whole tub of arugula that was fast approaching its expiration date. There was no way that I could eat all that as a cold salad so I made this recipe spread it on a plate and topped it with a filet of fresh poached salmon. Delicious! To retain the texture of the croutons I recommend removing them from the pan while preparing the rest of the recipe then adding them back in at the end. Pros: Arugula has short shelf life. Great recipe when you have an overabundance of arugula! Read More
Rating: 5 stars
10/30/2011
I prepared this dish to accompany leftover italian meatloaf and it tasted great! And... it's so easy to prepare. Read More
Rating: 5 stars
10/29/2011
Very good salad! Just make sure you serve immediately or homemade crutons will get soggy. Read More
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