Panzanella with White Beans
Tuscan bread salad of ripe tomatoes, cucumber, red onion, white beans and basil soaking up a sharp olive oil dressing.
- Cuisine
- Italian · Tuscany
- Time
- 30 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 baguette, cut into cubes
- 6 tbsp olive oil
- 4 tomatoes, cut into chunks
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 can white beans, drained
- 3 tbsp wine vinegar
- 1 clove garlic, minced
- 1 cup basil leaves
- 2 tbsp capers
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Toss the bread with 2 tbsp of the oil and toast at 400°F for 10 minutes, until crisp at the edges.
- Whisk the rest of the oil with the vinegar, garlic, salt and pepper.
- Toss the tomatoes, cucumber, onion, beans and capers with the dressing, then fold in the bread.
- Leave for 10 minutes so the bread soaks up the juices, then tear in the basil and serve.
Diets and allergens
Fits: Vegetarian, Vegan, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 502 kcal
- Protein
- 16.3 g
- Carbohydrates
- 61.6 g
- Fat
- 22.4 g
- Fiber
- 9.7 g
- Sodium
- 973 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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