Salad

Baby Kale and Arugula Panzanella Salad

Active Time: 40 minutes • Total Time: 0 minutes

Yields: 6 Servings

Organic Baby Spinach, Arugula, and Kale, Steak and Egg Breakfast Salad
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Ingredients

  • SUNDRIED TOMATO VINAIGRETTE:
  • 1/3 cup Sundried tomatoes
  • 1/2 teaspoon minced peeled organic garlic
  • 1/2 cup red wine vinegar
  • 1/2 cup balsamic vinegar
  • 1/2 cup expeller-pressed canola oil
  • 1/2 cup extra- virgin olive oil
  • Salt and freshly ground black pepper
  • SALAD:
  • 12 ounces Day-old country-style bread, with crust
  • 4 large Earthbound Farm Organic Tomatoes
  • 1 large cucumbers
  • 2 medium Earthbound Farm Organic Bell Peppers
  • 1 small organic red onion
  • 5 ounces Earthbound Farm Organic Baby Kale and Arugula
  • Salt and freshly ground black pepper
  • 1 handful fresh basil leaves

Panzanella is a traditional Italian bread salad that probably originated as a thrifty way to use up day-old (or more) bread by tossing big cubes of it with tomatoes, cucumbers, onions and peppers. A zesty dressing made with sundried tomatoes adds another flavor dimension and moistens the bread so that the ingredients meld into a very flavorful meal.

This is a salad that lets you get creative — so we added our vivid & versatile organic baby kale and arugula greens. The zesty mix of baby kale and arugula always inspires us to experiment, and here it adds a new, earthy depth and lovely texture to the bread and veggies.

Capers, olives or anchovies are more delicious additions you can try. Toast the bread if you’d like a little more crunch. Experiment and make this dish truly your own!

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman

To make the vinaigrette, place the sundried tomatoes, garlic and both vinegars in a food processor or blender. Purée until smooth, scraping the sides of the bowl once during processing, about 1 minute. With the machine running, add the canola and olive oils in a slow, steady stream. The dressing will be thick. Add salt and pepper to taste. (The vinaigrette can be made ahead and refrigerated, covered, for up to 2 months. For the best flavor, bring to room temperature to serve. It’s also terrific on sturdy greens like romaine.)

Place the bread in a large bowl and add the tomatoes, cucumber, bell peppers and red onion.

Add 3/4 cup of the vinaigrette to the mixture and toss to coat all the ingredients evenly. Taste and add more vinaigrette if the salad is dry.

Add the organic baby kale and arugula to the bread mixture and toss again to coat the greens. Season the salad to taste with salt and pepper, and garnish with the basil. Serve immediately.

Note: This salad should be served within an hour — or two at most — of being made. If you wait too long, the bread will soak up all the dressing and become soggy.

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