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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Reviews (8)

55 Ratings
  • 5 star values: 18
  • 4 star values: 12
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
08/17/2011
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!
Rating: Unrated
08/08/2011
wet bread- yuck, prefer to make large croutons which will still soak up the dressing but have a great crunch.
Rating: Unrated
05/03/2011
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
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Rating: Unrated
04/01/2011
I just made this for dinner and was very disapointed. This was very boring.
Rating: Unrated
08/31/2010
Looks like the bread is toasted. I'll try this with garbanzos.
Rating: Unrated
08/10/2010
Did you toast the bread?
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Rating: Unrated
06/06/2009
Beautiful salad. Delicious as well. Everyone enjoyed it.
Rating: Unrated
07/21/2008
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!