Taste of Home
Viva Panzanella
TOTAL TIME: Prep: 40 min.
YIELD: 6 servings.
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
Ingredients
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3/4 pound sourdough bread, cubed (about 8 cups)
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2 tablespoons olive oil
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2-1/2 pounds tomatoes (about 8 medium), chopped
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
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1 cup thinly sliced roasted sweet red peppers
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1/2 cup fresh basil leaves, thinly sliced
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1/3 cup thinly sliced red onion
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1/4 cup Greek olives, quartered
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3 tablespoons capers, drained
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DRESSING:
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1/4 cup balsamic vinegar
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3 tablespoons minced fresh parsley
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3 tablespoons olive oil
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3 tablespoons lemon juice
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2 tablespoons white wine vinegar
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3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
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1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
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1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
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1 garlic clove, minced
Directions
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1.
Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature.
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2.
In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
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3.
In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts
2-2/3 cups: 424 calories, 15g fat (2g saturated fat), 0 cholesterol, 1004mg sodium, 59g carbohydrate (10g sugars, 7g fiber), 13g protein.
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