Panzanella with White Beans

Panzanella with White Beans

This salad is not only delicious but a great way to use up any bread you may have laying around. Bread in salad other than croutons, may not sound like a great idea, but trust me the toasted bread soaks up the delicious dressing making every bite a juicy delight. This salad is refreshing, easy to make and the addition of the beans adds a nice texture and some plant protein.

Serves 4

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Ingredients

4 cups Toasted or Stale Bread cut into cubes.
1 pint of Cherry Tomatoes halved or 2 cups Tomatoes chopped
1/2 small Red Onion cut in half and sliced thin
1 medium Cucumber peeled, seeds removed and cut into half moons.
15.5 oz (439g) any cooked White Bean ( I used Cannellini)
2 Tbsp (30g) Capers w/ brine
2 Tbsp (30g) chopped Basil
1-2 tsp (5-10ml) high heat Oil for toasting the bread
Salt & Pepper to taste

Dressing
1/3 cup (79ml) good Olive Oil
2 Tbsp (30ml) White Balsamic Vinegar
1 Tbsp (15ml) Red Wine Vinegar
1 tsp (5g) Dijon Mustard
1 clove Garlic minced
Salt & Pepper to taste

Directions

1. Cut the bread into 1 1/2 “ cubes and lay them out on a baking sheet. Drizzle with oil and season with salt & pepper. Bake at 350 for 8-10 minutes or until lightly browned. Set aside (if using stale bread reduce the time to 5-7 minutes)

2. Make the dressing by combining all of the ingredients and mixing well. Set aside.

3. To a large bowl add the tomatoes, cucumber, red onion, capers, white beans, chopped basil and the toasted bread cubes.

4. Season with salt & pepper and toss with dressing until everything is well coated. Allow the salad to sit for a few minutes before serving.

Note: Will keep refrigerated for one day