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Viva Panzanella

 Viva Panzanella
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
6 ServingsPrep: 40 min.

Ingredients

  • 3/4 pound sourdough bread, cubed (about 8 cups)
  • 2 tablespoons olive oil
  • 2-1/2 pounds tomatoes (about 8 medium), chopped
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 cup thinly sliced roasted sweet red peppers
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup Greek olives, quartered
  • 3 tablespoons capers, drained
  • DRESSING:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced

2 of 2

Viva Panzanella (continued)

Directions

  • In a large bowl, toss bread with oil and transfer to a baking sheet.
  • Bake at 450° for 8-10 minutes or until golden brown. Cool to
  • room temperature.
  • In a large bowl, combine the tomatoes, beans, artichokes, peppers,
  • basil, onion, olives, capers and bread.
  • In a small bowl, whisk the dressing ingredients. Drizzle over salad
  • and toss to coat. Serve immediately. Yield: 6 servings.
Nutritional Facts: 2-2/3 cups equals 424 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 1,047 mg sodium, 59 g carbohydrate, 7 g fiber, 13 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.