VIVA PANZANELLA

Viva Panzanella image

Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It's a great way to use fresh tomatoes from the garden or farmers market. -Patricia Levenson, Santa Ana, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 20

Previous Next

Ingredients

3/4 pound sourdough bread, cubed (about 8 cups)
2 tablespoons olive oil
2-1/2 pounds tomatoes (about 8 medium), chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 cup thinly sliced roasted sweet red peppers
1/2 cup fresh basil leaves, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup Greek olives, quartered
3 tablespoons capers, drained
DRESSING:
1/4 cup balsamic vinegar
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons white wine vinegar
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced

Steps:

Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature., In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread., In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 424 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1004mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 7g fiber), Protein 13g protein.