Italian Panzanella

If you’re in a “salad rut” and wanting to try something new, try this Italian Panzanella! When I saw this recipe and photo over at MarthaStewart.com, it looked and sounded so good and healthy! As I looked over the ingredients, I discovered that I liked everything that was in it. So I tried it out the other day…I thought it was really good. I had never made anything like it before, but it was very easy to put together. Martha’s website mentions that the cannellini beans and provolone cheese, mixed with the veggies, make this a “well-balanced vegetarian meal.” I’m not a vegetarian, but I do like to eat healthy, so I give this recipe a “thumbs up!” This makes 4 servings.

ITALIAN PANZANELLA

  • 1/4 cup red-wine vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 3 cups large cubes of Italian country bread* (or your favorite bread)
  • 1 pound plum tomatoes, cut into small chunks
  • 1 cucumber, thinly sliced crosswise
  • 1/4 medium red onion, very thinly sliced
  • 4 ounces provolone cheese, diced (buy the cheese unsliced)
  • 1/4 cup fresh basil leaves, torn

Whisk together vinegar and oil in a large bowl and season with salt and pepper to taste. Then add beans, cubed bread, tomatoes, cucumber, red onion, and cheese. Toss these ingredients with the vinegar and oil mixture; cover and refrigerate at least 2 hours, or up to 8 hours. Stir in the basil just before serving.

*Italian country bread has a chewy, coarse texture that holds moisture well without becoming soggy. Also known as pan bigio, it is typically made with whole wheat flour or a mixture of white and whole wheat flour.

Linked to Vegetarian Foodie Fridays.

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2 thoughts on “Italian Panzanella

  1. poetgranny

    Looks yummy. When I actually make time to make salads I like to add a few beans, especially for lunches. You’ve inspired me to spend a few minutes in the morning to make a nice salad for work.

    Reply

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