Arugula Panzanella Salad is similar to a classic panzanella salad, but with added arugula for a peppery bite. This recipe includes homemade croutons and a simple vinaigrette to keep it light, fresh and very tasty. It’s the perfect summer salad, but can be enjoyed anytime of the year.
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Panzanella salad is traditionally a tomato and bread salad and is usually made with croutons and tomatoes. Most recipes will include a few other typical salad ingredients and a light vinaigrette.
This Arugula Panzanella Salad is made on a bed of fresh arugula which lends it’s peppery flavor to the other ingredients perfectly.
I’ve added cucumber, mozzarella cheese and basil to the salad, but other popular additions include red onion, sweet corn, olives, peaches and red and/or green bell peppers.
Other summer salad recipes you may want to try this season are Tomato Cucumber Salad and Zucchini Pesto Pasta Salad.
Why This Recipe Works
Making this salad is easy and straightforward. Even the homemade croutons and vinaigrette are simple and don’t require much time at all.
It’s a very flavorful salad. Arugula has a peppery flavor that gives this salad a little bite that pairs beautifully with the tomatoes, cucumber and mozzarella. The vinaigrette is simple and zesty.
This is a great salad to enjoy with dinner on a summer night or for lunch. It’s also a favorite for serving at barbecues, cookouts and family gatherings too.
Step-By-Step Instructions
Ingredients
Croutons
- 8 ounces ciabatta bread (about 5-6 cups, cut into 1-inch cubes): you can also use sourdough or Italian bread. Day old bread usually works best for croutons.
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
Salad
- 4 ounces arugula
- 2 pounds cherry tomatoes (cut into halves or quarters): you can use other small or heirloom tomatoes instead.
- 1 cup English cucumber (sliced 1/4-inch thin and cut into halves)
- 1/2 cup fresh mozzarella cheese balls
- 1/4 cup fresh basil (cut into ribbons)
Vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon shallot (minced)
- 1 clove garlic (minced or grated)
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- salt
- pepper
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cut the bread into 1-inch cubes and the tomatoes into halves or quarters. Slice the cucumber into 1/4-inch thick rounds, then slice them in halves.
Cut the basil into ribbons by placing the leaves on top of each other and then rolling them into a small log before slicing. Mince the garlic.
Preheat oven to 400°F.
Create!
Croutons
Place the bread cubes on a baking sheet and drizzle with the oil. Sprinkle on the salt.
Cook, stirring halfway, about 8-10 minutes or until lightly brown and crisp. Remove from the oven and set aside to cool.
Chef’s Tip: in the summer, you could also grill the bread for a smokier flavor, then cut it into croutons.
Salad
Add the arugula to a large serving bowl.
Layer on the tomatoes, cucumbers, mozzarella cheese and cooled croutons.
You can either add the basil now, or after the vinaigrette is added.
Vinaigrette
Add the red wine vinegar, shallot, garlic and Dijon mustard to a medium bowl. Gradually whisk in the olive oil until it fully emulsified.
Taste and season with salt and pepper, as needed.
Add half of the vinaigrette to the salad and toss. Let sit 20 minutes.
Present!
Serve with remaining vinaigrette on the side.
Tips and Techniques
- In the summer, you could also grill the bread for a smokier flavor, then cut it into croutons.
- Red onion, sweet corn, olives, peaches and red and/or green bell peppers are other ingredients that you can add to the salad.
- Store leftovers separately if possible. The salad dressing should last up to one week. The croutons can be stored in an airtight container at room temperature for one week.
More Salad Recipes
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Arugula Panzanella Salad
Ingredients
Croutons
- 8 ounces ciabatta bread (about 5-6 cups, cut into 1-inch cubes)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
Salad
- 4 ounces arugula
- 2 pounds cherry tomatoes (cut into halves or quarters)
- 1 cup English cucumber (sliced 1/4-inch thin and cut into halves)
- 1/2 cup fresh mozzarella cheese balls
- 1/4 cup fresh basil (cut into ribbons)
Vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon shallot (minced)
- 1 clove garlic (minced or grated)
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- salt
- pepper
Instructions
Croutons
- Preheat oven to 400°F.
- Place the bread cubes on a baking sheet and drizzle with the oil. Sprinkle on the salt.8 ounces ciabatta bread, 2 tablespoons extra virgin olive oil, 1/4 teaspoon kosher salt
- Cook, stirring halfway, about 8-10 minutes or until lightly brown and crisp. Remove from the oven and set aside to cool.
Salad
- Add the arugula to a large serving bowl.4 ounces arugula
- Layer on the tomatoes, cucumbers, mozzarella cheese and cooled croutons.2 pounds cherry tomatoes, 1 cup English cucumber, 1/2 cup fresh mozzarella cheese balls
- You can either add the basil now, or after the vinaigrette is added.1/4 cup fresh basil
Vinaigrette
- Add the red wine vinegar, shallot, garlic and Dijon mustard to a medium bowl. Gradually whisk in the olive oil until it fully emulsified.1 tablespoon red wine vinegar, 1 tablespoon shallot, 1 clove garlic, 1/2 teaspoon Dijon mustard, 3 tablespoons extra virgin olive oil
- Taste and season with salt and pepper, as needed.salt, pepper
- Add half of the vinaigrette to the salad and toss. Let sit 20 minutes.
- Serve with remaining vinaigrette on the side.
Notes
Tips and Techniques
- Sourdough or Italian bread could also be used for the croutons. Day old bread usually works best for croutons
- In the summer, you could also grill the bread for a smokier flavor, then cut it into croutons.
- Red onion, sweet corn, olives, peaches and red and/or green bell peppers are other ingredients that you can add to the salad.
- Store leftovers separately if possible. The salad dressing should last up to one week. The croutons can be stored in an airtight container at room temperature for one week.
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