Panzanella Salad
An easy salad that uses up leftover bread
Ingredients
Dressing
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1 tablespoon honey
- clove garlic crushed
- Kosher salt and black pepper
Salad
- 3-4 slices Day old bread cubed
- ¼ red onion thinly sliced
- 1 package baby arugula or use whatever you like or have on hand
- 1-2 Tomatoes chopped and seeded - or what you have on hand
- freshly grated Parmigiano-Reggiano cheese
Instructions
Dressing
- In a small bowl add the garlic, vinegar, mustard and honey. Drizzle, while whisking the olive oil until the dressing is emulsified. Season with salt and pepper to taste. Set aside until the salad is made
Salad
- Place the cubed bread onto a sheet pan and place in the oven to dry out a bit more, I like mine a little browned. Don't go too far as to crouton them you want them a little crunchy but not too far. Let them cool completely.
- In a large bowl, add the arugula, onion, tomatoes and the cooled bread, Cover with the dressing and toss. Serve immediately sprinkled with some freshly grate Parmesan cheese.