You’ve had bread with salad, but you haven’t lived until you’ve eaten bread in salad. That’s the idea behind panzanella, and this version—with grilled, garlic-rubbed bread—is a perfect summer go-to. If you don’t have a grill or grill pan, simply toast the bread in a regular skillet, or pop in the toaster and add the oil and garlic afterwards.Prep time: 20 minutesTotal time: 25 minutesServes 4 Dressing ⅓ c red wine vinegar 2 Tbsp extra virgin olive oil 1 sm clove garlic, minced ½ tsp dried oregano ¼ tsp black pepper Salad 4 slices bread 1 lg clove garlic 6 oz baby arugula 4 oz feta cheese, crumbled ½ c mixed kalamata and green olives ½ c thinly sliced red onion ½ c thinly sliced radish 1 med seedless cucumber, thinly sliced 1 pt cherry tomatoes, halved 1 can (14 oz) artichoke hearts in water, drained and quartered

  1. Place all dressing ingredients in small jar, shake well and refrigerate until ready for use.2. Lightly coat both sides of each bread slice with olive oil spray. Cut bottom third off garlic clove and rub flat side over both sides of bread slices. Place bread slices on grill pan and cook to desired crustiness. MORE: Make a Healthy Salad in Three Easy Steps
  2. Combine salad ingredients on serving platter or divide among individual plates and drizzle with light coating of dressing. Serve with grilled bread, either whole or cut or into croutons. NUTRITION (per serving) 350 cal, 9 g pro, 28 g carb, 8 g fiber, 6 g sugars, 25 g fat, 6 g sat fat, 1190 mg sodium