Food & Cooking Recipes Salad Recipes Italian Panzanella 3.7 (54) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print