-
Panzanella Salad
Prep: 15-20 min Cook: 10 min Servings: 4by Denise Sherin115 recipes>Nice hearty lunch salad. Pair it with soup for a light dinner. Ingredients
- 1/2 long loaf of ciabatta or other crusty italian bread approx 8oz
- 1 clove garlic, crushed
- 1/4 cup olive oil
- 1 lb cherry tomatoes, halved
- 1 cucumber, seeded and sliced thinly
- 1 med avocado, chopped coarsely
- 1/4 cup drained capers,rinsed
- 1 lg yellow bell pepper, chopped coarsely
- 2 14oz cans of cannellini or great northern beans, rinsed and drained
- 1/2 cup chopped fresh basil
- Tomato Vinaigrette:
- 1/2 cup tomato juice
- 1/4 cup red wine vinegar
- 1/3 cup good olive oil
- Fresh cracked pepper, salt to taste
Directions
- Preheat oven 400
- Cut bread into 1 inch cubes. Combine bread in a large bowl with garlic and oil. Toss to coat bread in oil. Place bread in single layer on baking sheet. Bake 10mins or till lightly browned.
- Make Tomato Vinaigrette, combine all ingredients and whisk together.
- Place bread in same large bowl, add remaining ingredients and toss with vinaigrettet till well combined.
Similar Recipes
Leave a review or comment