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Panzanella Salad

Panzanella SaladPanzanella Salad

I tend to eat more salads in the warmer months. Panzanella Salad is an excellent main course summer salad. I flavored this classic Italian bread salad with pancetta arugula.


4 Ounces Pancetta (Cut Into 1/4 Inch Pieces)

4 Cups Cubed Peasant Bread

3 Tablespoons Red Wine Vinegar

2 Tablespoons Olive Oil

1 Medium Shallot (Minced)

3/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

6 Medium Tomatoes (Cut Into 1 Inch Pieces)

2 Small Bunches Arugula (Stems Trimmed)

In medium-size skillet cook pancetta over a medium heat until lightly browned. With slotted spoon transfer to paper towels to drain. To pancetta drippings in skillet add bread cubes and cook 3 minutes until lightly browned. Stir frequently.

In large-size bowl whisk together vinegar, olive oil, shallots, kosher salt, and pepper. Add tomatoes, arugula, bread cubes, and pancetta. Toss well to combine.

Serve immediately.

Serves 4

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Total Time: 40 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved



Victoria Glavin Hart