Panzanella salad with bacon and arugula
By Judy Kim for Delish – submitted by Judi, Carnegie Hill CSA Well, if we’re going to have salad every day for the first few weeks of CSA, let’s make it interesting. Try this recipe – it is so delicious! If you can’t find endless varieties of tomatoes, just use whatever is ripe. Same thing with the bread. If you can’t find ciabatta, use any good Italian bread. Have other greens on hand? Throw them in there! If you are vegan or vegetarian, just omit the bacon and use vegetable oil or olive oil instead. This salad also benefits from a good grating of pecorino romano or parmesan cheese.
Ingredients
- 12 oz thick-cut bacon cut into 1-inch pieces
- 2 cups ciabatta bread torn into small pieces
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic minced
- 3 TBS balsamic vinegar
- 5 oz arugula
- 1 lb very ripe tomatoes mixed varieties and sizes, cut into bite-size pieces
- 1 small red onion thinly sliced
- ½ cup chopped fresh parsley
- ¼ cup torn basil leaves
Instructions
- Click here for instructions (Delish)