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Italian Panzanella

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.

Everyday Food, June 2007 http://www.marthastewart.com/336762/italian-panzanella
4.105
Rated
82.1100(15)15
  • Prep Time 15 minutes
  • Total Time 2 hours 15 minutes
  • Yield Serves 4

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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