Tuscan Panzanella
Tuscan Panzanella is a classic bread salad full of juicy tomatoes, crunchy cucumber, spicy red onion and fresh flavor!
Ingredients
- 4 slices California Goldminer Sourdough Bread
- Cooking spray
- 1 cup fresh basil leaves sliced into ribbons*
- 1/2 cup thinly sliced red onion
- 1/2 cup pitted halved kalamata olives
- 1 pound vine-ripened tomatoes, cored and cut into wedges about 4 small
- 16 oz cannellini beans or other white beans rinsed and drained
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a large baking sheet and coat bread with cooking spray. Bake at 350 degrees F. for 15 minutes and until toasted.
- Meanwhile, combine basil and next 4 ingredients in a large serving salad bowl. Add bread crumbs and gradually toss to combine.
- Combine vinegar and remaining 4 ingredients in a small bowl or jar; whisk with fork or if using jar, seal lid and shake vigorously.
- Pour vinaigrette over salad; gently toss to coat, using careful attention not to smash beans. Serve immediately or allow salad to sit in the fridge for a couple of hours for melding of flavors.
Notes
*Stack the leaves on top of each other, gently roll them into a cigar and use a sharp knife to slice them into thin ribbons.
Nutrition
Serving: 2cups | Calories: 255kcal | Carbohydrates: 39.9g | Protein: 9.8g | Fat: 8.1g | Saturated Fat: 1g | Sodium: 708mg | Fiber: 8.2g