Panzanella Salad

Panzanella Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

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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)
  1. 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.
  2. 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.
  3. Serve immediately.
  4. Serves 4
  5. Prep Time: 25 Minutes Cook Time: 15 Minutes Total Time: 40 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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