Panzanella Salad

Name: Panzanella Salad
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 2 cups, 1-inch cubes Italian bread; 1/2 cup, olive oil; 2 cups, cherry tomatoes, halved; 1 , (14-ounce) can cannellini beans, drained and rinsed; 1 , medium cucumber, peeled, halved lengthwise, seeded, and cut into 1-inch pieces; 1 , medium shallot, minced; 1/2 cup, pesto; 1/4 cup, red wine vinegar; , Salt and pepper; 2 tablespoons, thinly sliced fresh basil

3 comments

Appears in Cook's Country April/May 2005

SERVES6 to 8

WHY THIS RECIPE WORKS

A twist on a classic Italian side dish, this recipe for Panzanella Salad uses oven-baked croutons instead of stale bread. Since this recipe calls for fresh bread, we found it is best to add it toward the end so it didn't get soggy. For an e...

This is a members' feature.