6 medium ripe tomatoes, cut into wedges (about 1-1/2 pounds)
1 medium cucumber, cut into half moons
1/2 medium red onion, thinly sliced into half moons
2 cups arugula
2 cups baby spinach
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small whole-grain baguette or other crusty bread (preferably day-old;
about 8 ounces), cut into 3/4-inch chunks and toasted in warm oven
1 16-ounce package Italian-style Turkey Sausage
In a large bowl, toss together the tomatoes, cucumber, onion, oil, vinegar, salt, and pepper. Add the bread chunks, arugula and spinach and toss well so all the bread is well moistened.
Preheat a pan over medium-high heat, add a little olive oil.
Add the sausage and cook, turning once or twice, until cooked through (160 degrees) 16 minutes. Serve the sausage, whole, alongside the panzanella salad.