Simple Panzanella Salad

• Jerry Sargeant
• August 19, 2019

INGREDIENTS:

This recipe makes 6 Serving

• 3 cups tomatoes cut in bite-sized pieces
• 1/2 red onion thinly sliced
• olive oil
• balsamic vinegar to taste
• salt & pepper
• 3 large slices crusty bread I used sourdough
• 1 tsp dried basil
• 2 cups arugula loosely packed
• 10 large basil leaves chopped

METHOD:

• Add tomatoes and red onion to a bowl. Drizzle with olive oil, balsamic vinegar, salt & pepper. Toss to combine and set aside.
• Heat 3 tbsp. of olive oil in a pan over medium heat. Add bread, dried basil and a pinch of salt & pepper to the pan. Cook, tossing regularly, until bread is toasted on all sides. Remove the bread from the pan and set aside.
• To assemble combine tomatoes, onions, bread, arugula and basil in a bowl. Add additional olive oil, balsamic vinegar, salt & pepper to taste.
• Serve immediately