Warm Arugula Bread Salad

Name: Warm Arugula Bread Salad
Total time: 20 min
Ingredients: 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; 3/4 ounce Parmesan cheese, shaved (1/4 cup) or grated (1/2 cup)

2 Ratings
2 Reviews

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.

Jessie Price

Source: EatingWell Magazine, June/July 2005

Gallery

Recipe Summary test

total:

20 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

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
3/4 ounce Parmesan cheese, shaved (1/4 cup) or grated (1/2 cup)

Directions

Step 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.

Advertisement

Nutrition Facts

Serving Size:

3/4 cup

Per Serving:

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.

Exchanges:

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

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Sort by: Newest

Newest Oldest

EatingWell User

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!

Blancacita

05/05/2010

I prepared this dish to accompany leftover italian meatloaf and it tasted great ! And ... it's so easy to prepare.

Back to Warm Arugula Bread Salad

All Reviews for Warm Arugula Bread Salad

- of Reviews

What Should You Eat Before and After Getting the COVID Vaccine? Here's What the Experts Say

Our 20 Best Recipes of 2021

The #1 Snack to Limit to Reduce Your Risk of Dementia, According to Science

Warm Arugula Bread Salad

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Warm Arugula Bread Salad

Account

More

Account

More

Warm Arugula Bread Salad

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Warm Arugula Bread Salad