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Warm Arugula Bread Salad

November 30, 2009

After a weekend of feasting and indulging, this salad was exactly what I was craving. The warm wilted baby arugula pairs perfectly with the toasted bread and juicy cherry tomatoes. Tossed in a simple dressing of Dijon mustard, red wine vinegar, splash of lemon juice, salt and pepper, this salad is light yet flavorful.  Serve this with some grilled chicken or shrimp for a quick and healthy meal.

Warm Arugula Bread Salad

4 servings, 3/4 cup each


  • 2 tablespoons extra-virgin olive oil, divided
  • 2 slices crusty whole-wheat bread, cut into 1-inch cubes (2 cups)
  • 1 cup cherry tomatoes, halved
  • 8 cups arugula, (7 ounces)
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt and freshly ground pepper
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Splash of lemon juice
  • 1/4 cup Parmesan cheese


  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant and sizzling. Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes. Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute.
  2. In a separate bowl, mix together Dijon mustard, red wine vinegar or balsamic, lemon juice and salt and pepper. Drizzle over greens mixture and toss to combine; remove from heat. Season with salt and pepper. Serve warm, topped with Parmesan.

One Comment leave one →
  1. November 30, 2009 11:09 am

    Wonderful mix of colors and flavors!

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