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!
- 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.