Heirloom Tomato Bread Salad (Panzanella) with Wild Arugula

Prep time: about 10 minutes
Serves 4 people

  • 4 medium heirloom tomatoes (about 2 cups), chopped
  • 2 tablespoons fresh basil, chopped
  • 1 cup stale bread, cut into cubes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 cup wild arugula (optional)
  • salt and freshly ground pepper
  1. Place the bread in the bottom of a bowl. 
  2. Top with the tomatoes. Drizzle with the olive oil and vinegar and sprinkle with salt and freshly ground pepper. 
  3. Allow to rest for about 30 minutes, until the bread soaks up the liquids from the tomatoes and softens. 
  4. Add the basil and arugula (optional) and toss to combine. Serve right away at room temperature. Enjoy!
Source for Ingredients
  • heirloom tomatoes, purple basil, and wild arugula from the West Hollywood Farmers Market
  • sourdough baguette from La Brea Bakery