Tomato Panzanella


  • 1/2 lb. crusty bread, cubed
  • 2 to 3 tomatoes, cubed
  • 1 small bunch arugula leaves, sliced
  • 4 scallions, sliced thin
  • 1/2 cup flat leaf parsley leaves, packed
  • 1/2 cup basil leaves, packed
  • 1/2 c. extra virgin olive oil
  • 1/4 c. champagne or white wine vinegar
  • 1 to 2 garlic cloves, minced
  • kosher salt and ground black pepper to taste


  1. Preheat oven to 350 degrees F. Spread bread onto a baking sheet and bake until cubes are toasted a pale golden. Let cool.
  2. Toss together bread with tomatoes, cucumber, arugula, scallions, and herbs.
  3. In a small jar, mix together olive oil, vinegar, garlic, salt and pepper. Pour dressing over salad and toss to combine.
  4. Let stand, stirring occasionally, for 30 minutes to 1 hour. Taste and adjust seasonings, oil and vinegar.