Panzanella Salad

An easy salad that uses up leftover bread

Servings: 4 people

Author:

Salad

Italian

salad panzanella salad

Instructions

1 In a small bowl add the garlic, vinegar, mustard and honey. Drizzle, while
whisking the olive oil until the dressing is emulsified. Season with salt and
pepper to taste. Set aside until the salad is made
2 Place the cubed bread onto a sheet pan and place in the oven to dry out a bit
more, I like mine a little browned. Don't go too far as to crouton them you want
them a little crunchy but not too far. Let them cool completely.
3 In a large bowl, add the arugula, onion, tomatoes and the cooled bread, Cover
with the dressing and toss. Serve immediately sprinkled with some freshly grate
Parmesan cheese.