Classic Italian Tuscan Panzanella salad made with large cubes of crusty bread, ripe tomatoes, cucumbers, red onions, and basil. If you like, add fresh mozzarella cheese. Toasting the bread in the oven for a few minutes produces the best texture.
How to make Panzanella Bread Salad recipes
Slice or tear the bread into roughly 1-inch cubes.
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Add beans, bread, tomatoes, cucumber, onion. use a spatula to thoroughly combine… Cover and refrigerate at least 2 hours, Just before serving, stir in basil.
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Panzanella Bread Salad
- bowl
Equipment
- bowl
Ingredients
- 2 cans 15.5 ounces each cannellini beans, rinsed and drained
- 1/4 cup olive oil
- Coarse salt and ground pepper
- 2 cups large cubes country bread
- 1 pound plum tomatoes cut into small pieces
- 1 English cucumber thinly sliced crosswise
- 1/4 medium red onion very thinly sliced
Instructions
- Slice or tear the bread into roughly 1-inch cubes.
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Add beans, bread, tomatoes, cucumber, onion. use a spatula to thoroughly combine... Cover and refrigerate at least 2 hours, Just before serving, stir in basil.
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