Lunch: Panzanella Salad

This classic Mediterranean salad depends on a hearty loaf of bread that won't get mushy when mixed with moist ingredients and dressing. Our version is tossed with homemade Tomato Vinaigrette for added flavor.

Ingredients

1/4 lb. pancetta or bacon
1 tbsp. olive oil
6 oz. sourdough bread
2 tbsp. Parmesan cheese
1/4 tsp. ground black pepper
Tomato Vinaigrette
4 bunch arugula
1 1/2 pt. red and/or yellow cherry tomatoes

Instructions

In nonstick 12-inch skillet, cook pancetta or bacon over medium heat until lightly browned. With slotted spoon, remove pancetta to large salad bowl.
To drippings in skillet, add olive oil and bread cubes and cook until bread is lightly browned, about 10 minutes. Toss toasted bread cubes in bowl with pancetta, grated Parmesan, and pepper; set aside.
Prepare Tomato Vinaigrette.
Add arugula and cherry tomatoes to bread cubes in bowl; toss with Tomato Vinaigrette.

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