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Panzanella Bread Salad

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Contributed by Regina Cowles

Serves 8

1 Tablespoon Regina Cucina(tm) Spicy Italian Garlic Mix
1/4 cup certified organic extra virgin olive oil
4 cups of slightly dried out rustic bread, cubed or torn in small pieces
1 1/2 pounds organic ripe cherry tomatoes, sliced in half
1/4 cup organic red onion, thinly sliced
1 medium organic fennel, thinly sliced
1/3 cup drained and pitted organic green olives sliced in half
1 1/2 cups organic arugula leaves, torn
2 Tablespoons red wine vinegar
Salt to taste

Mix Regina Cucina(tm) Spicy Italian Garlic Mix into the olive oil, set aside
Place bread in large salad bowl
Add tomatoes, onion, fennel, olives and arugula and toss gently.
Add the vinegar and toss again to blend.
Spoon the olive oil mixture over the salad, add the salt, toss again.

Set aside for 30 minutes at room temperature to allow the bread to absorb the dressing and the flavors.

Toss once again before serving.