Arugula Bread Salad

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  • Yield: 6 servings
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3 tablespoons Balsamic vinegar

1/3 cup extra virgin olive oil

1/2 teaspoon salt.

1/4 teaspoon ground black pepper

1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons

1 tablespoon extra virgin olive oil

1 fresh minced clove

3 or 4 slices rustic bread, day old works great!

4 cups loosely packed arugula, washed and dried

1 cup fennel bulb, cored and thinly sliced

1/3 cup roasted bell pepper, 1/4 inch thick strips

1/4 cup pinenuts, toasted

1 1/2 cups seedless green or red grapes, picked from stem and rinsed

1/4 cup parmesan cheese, shaved or grated


  1. In a small bowl whisk together dressing ingredients.
  2. Place red onions in baking dish lined with foil. Drizzle with 2 tablespoons of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees F for 30 minutes. Remove from oven and let cool.
  3. Mix 1 tablespoon of 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 vinaigrette. Sprinkle with Parmesan and serve.