Italian Panzanella

READY IN: 2hrs 30mins
Recipe by hlkljgk

Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal. From MarthaStewart.com

Top Review by lhoerth

I thought this was o.k.. The toasted ciabatta bread I used was really good, but I thought the red wine vinegar overpowered the dish. It needs more flavor. I think I'll make this again and try to add more spices next time. I might try it with some balsamic vinegar.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.
  2. Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in basil.

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