Panzanella is a Tuscan salad that makes used of stale bread by combining with tomatoes, onions and basil and a dressing of olive oil and vinegar.
This recipe uses a fresh loaf of focaccia, but day-old bread could be utilized as well. Panzanella does not hold well, so mix everything just prior to serving.
MEDITERRANEAN PANZANELLA (BREAD SALAD)
- 1 8-oz. loaf ciabatta
- 2 cups yellow pear tomatoes
- 2 cups cherry salad tomatoes
- 2 6.5-oz jars marinated artichoke hearts, drained and chopped
- 1 cup Kalamata olives, halved
- 1 15-oz can cannellini beans, rinsed and drained
- 1 cup feta cheese, crumbled
- 1/3 cup red onion, diced
- 1/3 cup fresh basil, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- Preheat oven to 350F.
- Cut ciabatta in half horizontally and dice in 1/2-inch cubes. Spread in single layer on cookie sheet and toast until golden brown, approximately 20 minutes.
- Combine tomatoes (cut in half if desired), artichoke hearts, olives, beans, cheese, onion and basil in large bowl.
- Combine olive oil and balsamic vinegar in small bowl.
- When ready to serve, toss toasted bread with tomato mixture and dressing.
- Season with salt and pepper as desired.
- Serve immediately.
Mediterranean Panzanella was adapted from a May 2017 recipe in Cooking Light magazine.