Panzanella Salad

A peak-summer salad that lets your tomatoes shine — with toasty croutons that soak up every last drop of dressing.

Ingredients

• 1/2 small loaf of bread

• 3 tablespoons olive oil

• 1 teaspoon salt

• 2 cups arugula

• 2 cups assorted tomatoes, roughly chopped

• 2 cucumbers, roughly chopped (preferably Persian)

• 1/2 red onion, thinly sliced

• 1/4 cup olives, pitted and halved

• Handful of fresh basil leaves

Dressing

• 1 garlic clove, minced

• 1/2 teaspoon Dijon mustard

• 3 tablespoons Champagne vinegar

• 1/2 cup good olive oil

• Salt and pepper, to taste

Instructions

1. Toast the Bread
   Preheat the oven to 300°F (150°C). Tear or cut the bread into 1-inch chunks. Toss with olive oil and salt, then spread on a baking sheet. Roast for 15–20 minutes until golden and crisp but not hard. Let cool.

2. Make the Dressing
   In a small bowl, whisk together garlic, Dijon mustard, and Champagne vinegar. Slowly stream in the olive oil while whisking to emulsify. Season to taste.

3. Assemble the Salad
   In a large bowl or serving dish, combine the croutons, arugula, tomatoes, cucumbers, red onion, olives, and basil.

4. Dress and Rest
   Pour the dressing over the salad and toss gently to combine. Let the salad sit for about 20 minutes before serving to let the bread soak up the flavors.