ITALIAN PANZANELLA SALAD

Italian Panzanella Salad 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. From Martha Stewart.

Provided by BecR2400

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup red wine vinegar
1/4 cup best quality extra-virgin olive oil
coarse salt and pepper
2 (15 1/2 ounce) cans cannellini beans, rinsed and drained
3 cups large cubes country bread (5 to 6 ounces)
1 lb plum tomato, 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 leaf, 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 559.6, Fat 22.1, SaturatedFat 7, Cholesterol 19.6, Sodium 269.3, Carbohydrate 63.7, Fiber 15.8, Sugar 5.5, Protein 30.2

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