Arthur Avenue Panzanella Salad

My housemates and I ate dinner together almost every weeknight at our townhouse at Fairfield University. We each took turns cooking, and the meals we prepared provided more than nourishment; they were a window into our childhood and a nod to our mothers and grandmothers who made the same dishes we now shared. On occasion, we attempted new recipes, and while some may not have turned out so well, these dinners I enjoyed with my best friends remain some of my fondest memories of my time at college. 

I am fortunate to have many young followers of The Pembrooke Place. For my many twenty-something readers who have requested easy affordable recipes they can prepare in their busy lives, this week is all about you. All the recipes feed four because meals are meant to be shared with those you hold close. You can always cut the amounts in half or add more if you’re feeding a crowd. I hope sharing these dishes with your treasure of friends brings you as many wonderful memories as they did for me.

The first recipe up is for the students at Fordham University. How lucky you are to have the best Italian food at your fingertips. This delicious salad is truly a meal. 

Arthur Avenue Panzanella Salad

Serves 4

Amounts do not have to be perfect. You can add more of one ingredient and less of another. This is the beauty of cooking. You can also make the salad hours ahead of time; just don’t add the bread until you are ready to serve.

Ingredients

1 loaf of crusty Italian bread 

3 large ripe tomatoes, chopped into bite-sized pieces (about 2 1/2-3 cups)

1/4 cup chopped red onion

1 cup cubed mild provolone cheese or a wedge you can cut into cubes

1 cup arugula

1/2 cup chopped basil 

2 teaspoons Kosher salt

1/2 cup olive oil

1/2 cup white or dark balsamic vinegar or a mix of both

Place bread in oven then set oven on bake to 350 degrees. Once the oven reaches 350 degrees, remove bread from oven and let cool.

Place chopped tomatoes, onion, provolone, arugula and basil into a large bowl. Add salt, olive oil and vinegar and mix well. Cut up bread into bite-sized pieces until you have about three cups and add to the bowl. Mix well. There should be a little dressing at the bottom of the bowl. If the salad seems a little dry, drizzle more olive oil and vinegar on the salad.