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.
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