This is another recipe to try from my recent foray into vegetarian cooking.

Panzanella
Panzanella is an Italian bread salad. Often it doesn't have any greens in it, just bread and tomatoes, but I think it  perks up with the addition of arugula. It's good for a vegetarian dinner because it's heartier than most other salads, since it has a bunch of bread (and in this case, mozzarella) in it.

Ingredients:

• 1 loaf of ciabatta
• 3-4 large heirloom tomatoes, chopped into bite-size pieces
• a couple of smashed garlic cloves
• about 4-6 cups of arugula leaves
• 1/2 cup chopped fresh Italian parsley
• 4 or 5 scallions, chopped finely
• optional: 1 cup of the tiny mozzarella balls or fresh mozzarella cut into 1/4 inch pieces
• 1/3 cup good olive oil plus a bit more for drizzling
• 2 tablespoons red wine vinegar
• 1 tablespoon grated lemon peel
• juice of 1 lemon
• a few shallots chopped finely
• salt and pepper

Method:

• Cut the bread into big fat slices and trim away any of the really hard crust- usually the bottom crust is the hardest. Leave some of the crust on. Put the chunks onto a baking pan, drizzle with a little bit of olive oil and sprinkle with salt, and put in the broiler until just a little toasty.
• Remove bread from oven and rub the smashed garlic on the pieces. Rip the bread into 1 inch chunks and place in the salad bowl.
• Make dressing by combining 1/3 cup olive oil, vinegar, lemon peel, lemon juice, chopped shallots, and salt and pepper to taste. I like to do this in a jam jar and shake it all up to mix it, but you can also whisk it together. You can do both the bread and the dressing ahead of time.
  
• 20 minutes before serving, put arugula, chopped tomatoes, parsley, scallions, and mozzarella if you're using it, into the salad bowl with the bread chunks in it.
• Add the dressing and combine thoroughly. Let the salad sit for 20 minutes before serving.