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Arugula Bread Salad

Arugula Bread Salad

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  • 3 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground


  • 1 medium red onion, peeled, sliced into 1/2 moons
  • 1 tablespoon extra virgin olive oil
  • 1 clove fresh garlic, minced
  • 4 slices rustic bread
  • 4 cups arugula, washed and dried
  • 1 bulb fennel, cored and thinly sliced
  • 1/2 cup roasted red bell pepper, cut into 1/4-inch strips
  • 1/4 cup pine nuts, toasted
  • 1 1/2 cups green or red seedless California grapes, picked from stem and rinsed
  • 1/4 cup Parmesan cheese, shaved or grated


In a small bowl whisk together dressing ingredients.

Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 F for 30 minutes. Remove from oven and let cool.

Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl and toss with remaining dressing. Sprinkle with Parmesan and serve.

Serving Suggestions

No serving suggestions.

Nutritional Information

No nutritional information available.