Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

3/4 cup
197 calories; protein 5.5g; carbohydrates 15.5g; dietary fiber 1.8g; sugars 4g; fat 12.4g; saturated fat 2.3g; cholesterol 3.8mg; vitamin a iu 1488.2IU; vitamin c 13.2mg; folate 53.8mcg; calcium 163.3mg; iron 0.9mg; magnesium 28.1mg; potassium 320.8mg; sodium 283.2mg.

1/2 starch, 1 vegetable, 2 fat (mono)