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Arugula Panzanella-Inspired Salad

Servings 1


  • 1 Persian cucumber, sliced thinly (or 1/4 regular cucumber)
  • Handful mini tomatoes, cut into quarters (any are fine–I like colorful medley; add more or less based on your preference)
  • 1/8 cup red onion, very thinly sliced (add more or less based on your preference)
  • Ciabatta or a baguette (ideally stale; diced into cubes)
  • Generous drizzle olive oil (ideally high-quality–I love Brightland)
  • Generous drizzle red wine vinegar (I usually use just shy of 1 tablespoon)
  • Shredded parmesan or a similar blend
  • Freshly ground black pepper
  • Salt
  • Large handful arugula


  1. Preheat oven or toaster oven to 400°F.

  2. In a large bowl, toss bread with a generous drizzle of olive oil.

  3. Toast the bread on a baking sheet until crispy.

  4. While the bread toasts, add your veggies to the empty bowl where you previously tossed the bread in olive oil.

  5. Once the bread is toasted, add it to the bowl with veggies and stir to combine.

  6. Top with shredded cheese (or diced up mozzarella, if that's what you're using) and mix.

  7. Drizzle on the red wine vinegar, olive oil, and salt and pepper to taste. Stir to combine.

  8. Add the arugula and mix again. If you're not serving immediately, wait to add the arugula until you're ready to eat.