Arugula Panzanella

Name: Arugula Panzanella
Ingredients: 4 slices rustic olive or whole-grain bread, cut into 3/4-inch cubes (4 cups); 1 pt. grape tomatoes, halved; 4 cups arugula leaves, coarsely chopped, if necessary; 3 Tbs. garlic olive oil; 1 lemon, juiced and zest grated

5 ingredients

9 steps

Ingredients

4 slices rustic olive or whole-grain bread, cut into 3/4-inch cubes (4 cups)
1 pt. grape tomatoes, halved
4 cups arugula leaves, coarsely chopped, if necessary
3 Tbs. garlic olive oil
1 lemon, juiced and zest grated

Directions

1

Preheat oven to 400F.
2

Spread bread cubes on baking sheet and place tomato halves in large baking dish.
3

Roast bread cubes and tomatoes 10 to 15 minutes, or until bread is toasted and tomatoes are tender, turning occasionally.
4

Cool 15 minutes.
5

Toss arugula with oil, 2 Tbs.
6

lemon juice, and 1 Tbs.
7

lemon zest in large serving bowl.
8

Add bread and tomatoes, and season with salt and pepper, if desired.
9

Serve warm or at room temperature.