Italian Panzanella

Name: Italian Panzanella
Prep time: 15 min
Total time: 135 min
Ingredients: 0.25 cup red-wine vinegar; 0.25 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; 0.25 medium red onion, very thinly sliced; 4 ounces provolone cheese in one piece, diced; 0.25 cup fresh basil leaves, torn

3.7

(54)

6 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

2 hrs 15 mins

Servings:

4

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.

Ingredients

¼ cup red-wine vinegar
¼ 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
¼ medium red onion, very thinly sliced
4 ounces provolone cheese in one piece, diced
¼ cup fresh basil leaves, torn

Directions

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