Megnut

Tuscan Panzanella, or Bread Salad

Ingredients

4 (1-ounce) slices Italian bread
2 tablespoons olive oil
1 cup torn fresh basil leaves
1/2 cup thinly sliced red onion
1/2 cup pitted kalamata olives, halved
2 pounds ripe tomatoes, cored and cut into 1-inch pieces
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
3 tablespoons red wine vinegar
1 tablespoon water
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

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