Wild arugula panzanella
Wild arugula panzanella
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes, plus overnight drying time for the bread | Serves 4 to 6
3 cups sturdy (about 1/2 -inch) bread cubes 6 medium very ripe tomatoes (plum or small heirlooms, about 1 1/2 pounds), diced medium 3 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1 medium Kirby cucumber (also known as pickling cucumbers, small and unwaxed), quartered and thinly sliced 1 medium red onion, quartered and very thinly sliced 1/3 cup pitted and coarsely chopped kalamata olives 1 small bunch (2 cups) wild arugula, trimmed, washed and dried well Salt Freshly ground black pepper 3 ounces thinly sliced pancetta, fried crisp

Step 1 Spread the bread cubes on a baking sheet and leave them out overnight to dry.

Step 2 In a large bowl, combine the bread, tomatoes, vinegar and oil. Toss to mix. Let stand 30 minutes, tossing occasionally, until the bread is softened but not soggy.

Step 3Add the cucumber, onion, olives and arugula and toss to combine. Season with salt and pepper to taste. Add more vinegar if desired. Just before serving, crumble the pancetta over the top.

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