(Karoline Boehm Goodnick for The Boston Globe)
Serves 6
The traditional Italian salad panzanella was born from the need to use up stale bread. Some versions call for soaking the loaf in water. It’s more luxurious to rub a crusty baguette with olive oil and garlic and grill the pieces for a few minutes, lending smoky notes to the finished bowl of arugula, tomatoes, and red onion. For a pretty presentation, choose multicolored cherry tomatoes.
| 1 | baguette, halved lengthwise |
| 5 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 3 | cloves garlic, halved |
| 1/2 | pint cherry tomatoes in mixed colors, quartered |
| 2 | large tomatoes, cut into wedges |
| 1 | small red onion, thinly sliced |
| 1 | bunch fresh arugula, stems trimmed |
| 1/3 | cup chopped fresh basil |
| 1/4 | cup balsamic vinegar |
| 4 | ounces fresh goat cheese, crumbled |
1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium.
2. Brush the baguette with 3 tablespoons of olive oil and sprinkle with salt and pepper.
3. Grill the baguette for 2 minutes on a side or until crisp and slightly charred. Remove bread from grill and rub with garlic cloves. Tear into bite-sized pieces.
4. In a large bowl, combine grilled bread, cherry and regular tomatoes, onion, arugula, basil, vinegar, and 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss gently.
5. Divide the salad among 6 plates and sprinkle with goat cheese.
Karoline Boehm Goodnick 
© Copyright 2010 Globe Newspaper Company.
