Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.
- 2 cups stale Italian or sourdough bread cubes
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to lightly season
- 1½ Tablespoons red wine vinegar
- ⅛ teaspoon salt
- 1½ Tablespoons extra virgin olive oil
- ¾ pound ripe red tomatoes* *cored/ chopped (SAVE JUICE/SEEDS)
- 1 cup cannellini beans drained and rinsed
- ½ small red onion very thinly sliced
- 1½ Tablespoons fresh basil* chopped *DIVIDED USE
- 1 Tablespoon fresh oregano minced *DIVIDED USE
- 1¾ cup baby arugula
- salt and pepper to taste
- 1 ounce Parmesan cheese grated or shaved
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Cut STALE bread into bite-sized cubes. Toss bread cubes well with 1 Tbsp. olive oil then season lightly with salt/pepper. Place cubes in a single layer on baking sheet. Bake at 350°F. for 15-20 minutes, stirring every 4-5 minutes until lightly browned and crisp. Remove from pan; let cool.
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Make salad dressing in the same bowl you will serve the salad in. Whisk together 1½ Tbsp. red wine vinegar and ⅛ tsp. salt. Slowly drizzle in 1½ Tbsp. olive oil, WHISKING CONSTANTLY while adding!
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Chop tomatoes, saving the juice and seeds. Place tomatoes, seeds and juice into bowl with salad dressing. Add cannellini beans, red onion, ¾ Tbsp. fresh basil and ½Tbsp. oregano (this is half of total amt. called for). Toss well, to cover everything with salad dressing. Set bowl aside. Let salad "rest and marinate" for 20 minutes.
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Add arugula and croutons to salad; toss to combine everything. Take a bite, season with additional salt and black pepper, if desired.
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Garnish salad with grated or shaved Parmesan cheese. Serve immediately. Enjoy!
TIP: I recommend baking the croutons while the salad "rests" (for 20 minutes). in order to save time!