Warm Arugula Bread Salad
A nice warm salad that highlights simple and fresh flavors and textures. Pan crisped bread cubes add a very nice crunch.
A nice warm salad that highlights simple and fresh flavors and textures. Pan crisped bread cubes add a very nice crunch.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil, extra-virgin
divided |
|
| 2 | slices |
whole wheat bread
crusty, cut into 1-inch cubes, 2 cups |
|
| 1 | cup |
cherry tomatoes
halved |
|
| 7 | ounces |
arugula (roquette)
about 8 cups |
|
| 1 | tablespoon |
garlic
minced |
|
| ⅛ | teaspoon |
salt
|
*
|
| ⅛ | teaspoon |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
| ¾ | ounce |
Parmesan cheese
shaved (1/4 cup) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
divided |
|
| 2 | slices |
whole wheat bread
crusty, cut into 1-inch cubes, 2 cups |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 202.3 | ml/g |
arugula (roquette)
about 8 cups |
|
| 15 | ml |
garlic
minced |
|
| 0.6 | ml |
salt
|
*
|
| 0.6 | ml |
black pepper
freshly ground |
*
|
| 30 | ml |
balsamic vinegar
|
|
| 21.7 | ml/g |
Parmesan cheese
shaved (1/4 cup) |
|
Directions
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes.
Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute.
Push the mixture to one side.
Add remaining 1 tablespoon oil to the empty side and cook garlic, stirring constantly, until fragrant and sizzling, 15 seconds.
Stir into the bread mixture.
Remove from heat, season with salt and pepper, drizzle with vinegar and toss to combine.
Serve warm, topped with Parmesan.
