Italian Panzanella
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Everyday Food, June 2007
- Prep Time 15 minutes
- Total Time 2 hours 15 minutes
- Yield Serves 4
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Ingredients
- 1/4 cup red-wine vinegar
- 1/4 cup olive oil
- Coarse salt and ground pepper
- 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
- 3 cups large cubes country bread (5 to 6 ounces)
- 1 pound plum tomatoes, cut into small pieces
- 1 English cucumber, thinly sliced crosswise
- 1/4 medium red onion, very thinly sliced
- 4 ounces provolone cheese in one piece, diced
- 1/4 cup fresh basil leaves, torn
Directions
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In a large bowl, whisk together vinegar and oil; season with salt and pepper.
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Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in basil.
I love this recipe. I have made it many times and changed it up in various ways according to what is leftover on my fridge. I always use parmesan instead of the provalone though; I prefer the nutty taste.
check out my version on my blog http://katatethat.blogspot.com/2011/09/panzanella-salad.html
This was so simple and delicious! I omitted the onions and the provolone and just sprinkled it with a little grated parmesan. I also halved the amount of beans. I used calabrese bread and served it immediately instead of letting it sit the 3 hours+. I wish I had found this recipe at the beginning of the summer, it's a perfect meal for a hot day!
wet bread- yuck, prefer to make large croutons which will still soak up the dressing but have a great crunch.
In Tuscany, the traditional Panzanella has only
rustic bread
tomatoes (ripened)
red onions
cucumber
sprig basil
EVOO (italian of course)
vinegar to taste
salt and pepper to taste
BUT neither provolone nor beans
Compare with the traditional recipe: http://www.academiabarilla.com/recipes/toscana/panzanella-bread-salad.aspx
I just made this for dinner and was very disapointed. This was very boring.
Looks like the bread is toasted. I'll try this with garbanzos.
Did you toast the bread?
Beautiful salad. Delicious as well. Everyone enjoyed it.
Our family has enjoyed a salad very similar to this for many years. The ingredients can vary depending on what's in the pantry/fridge. I've even used par-boiled green beans, carrots and sliced potatoes. Also, store-bought croutons work if added just before serving if you want more *crunch*. I make a big batch so we'll have some for next day and add the bread/croutons accordingly so it won't get too soggy. Much better than fatty potato salad and so refreshing. Love it!