Food & Cooking Recipes Salad Recipes Grilled-Bread Panzanella Be the first to rate & review! 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: 20 mins Total Time: 40 mins Servings: 6 Fireside-made bread, cut into croutons, soak up a vinaigrette in this classic bread salad made with chunks of tomatoes and lanky green beans. If you're making this salad at home, toast the breads under the broiler. Ingredients 6 ounces green beans, trimmed 2 to 3 Skillet Breads, cut into 1-inch cubes (about 3 cups) 1 pint cherry tomatoes (1 ½ cups), halved, or 2 large tomatoes, coarsely chopped 5 large basil leaves, torn ½ red onion, thinly sliced ¼ cup red-wine vinegar ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper Directions Blanch green beans in a large saucepan of boiling water until just tender, about 5 minutes. Drain, and let cool. Grill bread cubes directly on grates set over a campfire or on a medium grill, turning, until just starting to char, about 3 minutes. Toss bread cubes with beans, tomatoes, basil, and red onion. Whisk together vinegar and oil. Season with salt and pepper. Pour over salad, and let stand for 15 minutes. Season with salt and pepper, and toss so that the bread absorbs any remaining dressing. Serve immediately. Rate it Print