ITALIAN PANZANELLA

Italian Panzanella image

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.

Provided by Martha Stewart

Time 2h15m

Number Of Ingredients 10

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Ingredients

1/4 cup red-wine vinegar
1/4 cup olive oil
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
3 cups large cubes country bread (5 to 6 ounces)
1 pound plum tomatoes, cut into small pieces
1 English cucumber, thinly sliced crosswise
1/4 medium red onion, very thinly sliced
4 ounces provolone cheese in one piece, diced
1/4 cup fresh basil leaves, torn

Steps:

In a large bowl, whisk together vinegar and oil; season with salt and pepper.
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.

Nutrition Facts : Calories 453 g, Fat 23 g, Fiber 8 g, Protein 18 g

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