Ahh, the delicious panzanella salad. It is the perfect thing to eat when you want to feel like you're making healthy choices, but in reality, you just want to eat bread. We're sure that we aren't the only ones.
This salad could not be simpler to make, and it lends itself well to adding and subtracting ingredients depending on what you have on hand.
1/2 small boule, cut into 1 inch cubes
1 large ripe tomato (we used Cherokee Purple)
1 cup of cherry tomatoes, halved
1/4 red onion, thinly sliced
2 cloves of garlic, minced
1 can of cannellini beans, rinsed and drained
6-10 fresh castelvetrano olives, pitted, crushed
2 Tbsp red wine vinegar
1/3 cup extra virgin olive oil
salt & pepper
fresh basil and parsley
1. Preheat oven to 350°. Toss bread cubes in olive oil and salt. Bake for about 10 minutes, or until cubes are golden brown. Place on rack to cool.
2. Add tomatoes, onion, garlic, olives, and beans to a bowl and combine.
3. In a separate bowl, whisk vinegar and olive oil together. Add salt and pepper to taste.
4. Pour vinaigrette over the salad and toss to coat.
5. Just before serving, add in the bread crumbs. Chiffonade the basil, chop the parsley, and sprinkle on top.
This recipe serves 4, but could easily be doubled. Feel free to take some creative license- switch up the herbs, omit the olives, add chickpeas instead of cannellini beans, use a different type of vinegar.