Tuscan Bean, Tomato & Bread Salad
August 12, 2010The 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
- Preheat oven at 375 degrees.
- Generously spray bread cubes with cooking spray and toss; spray again and toss.
- Arrange bread cubes on jelly roll pan; bake until toasted, about 8 – 10 minutes. Set aside.
- 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
- 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