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Viva Panzanella

Name: Viva Panzanella
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Europe, Italian, Mediterranean
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) 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

8 reviews

Test Kitchen Approved

Total Time

Prep: 40 min.

Makes

6 servings

Updated: Sep. 23, 2022

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

Viva Panzanella Recipe photo by Taste of Home

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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) 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

Directions

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.
In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
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.

Viva Panzanella

Ingredients

Directions

Nutrition Facts

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