Wild Arugula Panzanella Salad

Recipe Ingredients

3 cups	711ml	Sturdy (abt 1/2") bread cubes
6 cups	375g / 13oz	Ripe tomatoes - (abt 1 1/2 lbs) - diced medium (medium)
		= (plum or small heirlooms)
3 tablespoons	45ml	Red wine vinegar
1/3 cup	78ml	Extra-virgin olive oil
1 cup	237ml	Kirby cucumber (pickling cucumber) - quartered, and (medium)
		Thinly sliced
1		Red onion - quartered, and (medium)
		Thinly sliced
1/3 cup	48g / 1.7oz	Coarsely-chopped pitted kalamata olives
1		Small bunch wild arugula - (abt 2 cups) - trimmed, washed,
		And dried well
		Salt - to taste
		Freshly-ground black pepper - to taste
3 oz	85g	Thinly-sliced pancetta - fried crisp

Recipe Instructions

Spread the bread cubes on a baking sheet and leave them out overnight to dry.

In a large bowl, combine the bread, tomatoes, vinegar and oil. Toss to mix. Let stand 30 minutes, tossing occasionally, until the bread is softened but not soggy.

Add the cucumber, onion, olives and arugula and toss to combine. Season with salt and pepper to taste. Add more vinegar if desired. Just before serving, crumble the pancetta over the top.

This recipe yields 4 to 6 servings.

Each of 6 servings: 225 calories; 5 grams protein; 17 grams carbohydrates; 3 grams fiber; 16 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 247 mg. sodium.

Source:
The Los Angeles Times, 08-11-2004

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