Italian Panzanella

Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal.

  • Prep:
  • Total Time:
  • Servings: 4
Italian Panzanella

Source: Everyday Food, June 2007

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

  1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.

  2. 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.

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