Weeknight Favorites: Panzanella

As the weather turns warmer, we look for more ways to get color into our meals and less reasons to have the oven going for a long time. Panzanella is a great way to use up leftover produce, stale bread, all while having a flavorful meal. The recipe is flexible, use what you have and omit what you do not like! It is your meal after all!
2 Servings


  • 3-4 ounces ciabatta or baguette cut or torn into 1-inch peices
  • 3 tablespoons olive oil plus more to taste
  • Kosher salt
  • Black pepper
  • 8 ounces very ripe Roma or Campari tomatoes cut into a small dice
  • 1/2 cup red onion thinly sliced
  • 1/4 cup English cucumber thinly sliced
  • 1 14.5 ounce can cannellini beans drained and rinsed
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar plus more to taste
  • 1 1/2 teaspoons fresh time finely minced
  • Large pinch red pepper flakes
  • 1/4 teaspoon Dijon mustard
  • 1/4 cup basil leaves torn
  • 2 tablespoon flat-leaf parsley roughly chopped
  • 1 1/2 teaspoons capers drained and roughly chopped


  • Heat oven to 425 degrees F. Spread the bread cubes on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Bake until they are dried out and lightly golden brown, about 8-12 minutes. Let cool.
  • In a large bowl, combine the tomatoes, mozzarella, red onion, cucumber, and cannellini beans.
  • In a medium bowl, add the garlic, red wine vinegar, thyme, red pepper flakes, and Dijon mustard. Whisk until well combined. While whisking constantly, slowing drizzle in 2 tablespoons olive oil until the mixture is thickened. Taste and adjust seasoning with salt and pepper.
  • Add the dressing to the tomato-cucumber mixture and toss well. Add the toasted bread, basil, parsley and capers. Toss again.
  • Let sit for at least 30 minutes or up to 3 hours before serving.Before serving, toss the salad well then taste and adjust seasoning with more olive oil, vinegar and salt as needed.

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