Italian Bread Salad (Panzanella) with Red Bell Pepper and Arugula | America's Test Kitchen

Name: Italian Bread Salad (Panzanella) with Red Bell Pepper and Arugula | America's Test Kitchen
Total time: 95 min
Ingredients: 6 cups rustic Italian or French bread, cut or torn into 1-inch pieces (1/2 to 1 pound); 1/2 cup extra-virgin olive oil; Salt and pepper; 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces; 3 tablespoons red wine vinegar; 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 1 shallot, sliced thin; 1 cup coarsely chopped baby arugula

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The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

Keywords

Side Dishes
Italian
Europe
Vegetables
Fruits & Vegetables
Vegetarian
Salads

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Ingredients

6 cups rustic Italian or French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)
1/2 cup extra-virgin olive oil
Salt and pepper
1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces
3 tablespoons red wine vinegar
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 shallot, sliced thin
1 cup coarsely chopped baby arugula