Italian Panzanella

Prep Time:
15 mins
Total Time:
2 hrs 15 mins

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.


  • 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


  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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