Panzanella Salad

Panzanella Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I tend to eat more salads in the warmer months. Panzanella Salad is an excellent main course summer salad. I flavored this classic Italian bread salad with pancetta arugula.

  • 4 Ounces Pancetta (Cut Into 1/4 Inch Pieces)
  • 4 Cups Cubed Peasant Bread
  • 3 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Medium Shallot (Minced)
  • 3/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 6 Medium Tomatoes (Cut Into 1 Inch Pieces)
  • 2 Small Bunches Arugula (Stems Trimmed)
  1. In medium-size skillet cook pancetta over a medium heat until lightly browned. With slotted spoon transfer to paper towels to drain. To pancetta drippings in skillet add bread cubes and cook 3 minutes until lightly browned. Stir frequently.
  2. In large-size bowl whisk together vinegar, olive oil, shallots, kosher salt, and pepper. Add tomatoes, arugula, bread cubes, and pancetta. Toss well to combine.
  3. Serve immediately.
  4. Serves 4
  5. Prep Time: 25 Minutes Cook Time: 15 Minutes Total Time: 40 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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