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Warm Arugula Bread Salad

  • 20 m
  • 20 m
Jessie Price
“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.”


    • 3 tablespoons extra-virgin olive oil, divided
    • 2 slices crusty whole-wheat bread, cut into 1-inch cubes (2 cups)
    • 1 cup cherry tomatoes, halved
    • 8 cups arugula, (7 ounces)
    • 1 tablespoon minced garlic
    • ⅛ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 2 tablespoons balsamic vinegar
    • ¾ ounce Parmesan cheese, shaved ( ¼ cup) or grated ( ½ cup)


  • 1 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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