Farmers Market Panzanella

Amy Copperman at the Sept. 4, 2014 farmers market


  • 1/2 lb. crusty bread, cubed
  • 2-3 tomatoes, cubed
  • 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
  • 1-2 garlic cloves, minced
  • 1 small bunch arugula leaves, torn
  • 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, scallions, and herbs. In a small jar, mix together olive oil, vinegar, garlic, salt and pepper. Pour dressing over salad and toss to combine. Let stand, stirring occasionally, for 30 minutes to 1 hour. Just before serving, add arugula and toss. Taste and adjust seasonings.