Tuscan Bean, Tomato & Bread Salad

August 12, 2010
Posted in: Recipes

The Italians call this salad Panzanella; you’ll call it delicious.

Makes 4 main-dish servings or 8 side-dish servings

Ingredients
  • 4 cups cubed sourdough or Italian bread (3/4-inch cubes)
  • Vegetable cooking spray (may be garlic- or butter-flavored)
  • 2 cups diced tomato
  • 1 cup cubed cucumber
  • 1/4 cup chopped onion
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged Great Northern or pinto beans
  • Salt and pepper, to taste
  • Basil Dressing (recipe follows)
Preparation
  1. Preheat oven at 375 degrees.
  2. Generously spray bread cubes with cooking spray and toss; spray again and toss.
  3. Arrange bread cubes on jelly roll pan; bake until toasted, about 8 – 10 minutes. Set aside.
  4. In salad bowl, toss tomato, cucumber, onion and beans with Basil Dressing; season with salt and pepper, add toasted bread cubes and toss again. Serve immediately.

Basil Dressing

Makes about 1/2 cup

Ingredients
  • 1 cup packed basil leaves
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons balsamic or red wine vinegar
  • 2 tablespoons water
  • 1/8 teaspoon salt
Preparation
  1. Process all ingredients in food processor or blender until almost smooth. Refrigerate until ready to use.

TIPS: Bread may be prepared 1 to 2 days in advance; cool and store in airtight container at room temperature. Basil Dressing can be made 1 to 2 days in advance; refrigerate, covered. Any prepared basil or Italian dressing can be substituted