Italian Panzanella

If you’re in a “salad rut” and wanting to try something new, try this Italian Panzanella! When I saw this recipe and photo over at MarthaStewart.com, it looked and sounded so good and healthy! As I looked over the ingredients, I discovered that I liked everything that was in it. So I tried it out the other day…I thought it was really good. I had never made anything like it before, but it was very easy to put together. Martha’s website mentions that the cannellini beans and provolone cheese, mixed with the veggies, make this a “well-balanced vegetarian meal.” I’m not a vegetarian, but I do like to eat healthy, so I give this recipe a “thumbs up!” This makes 4 servings.

INGREDIENTS:

1/4 cup red-wine vinegar
1/4 cup olive oil
salt and pepper to taste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
3 cups large cubes of country bread
1 pound plum tomatoes, cut into small chunks
1 cucumber, thinly sliced crosswise
1/4 medium red onion, very thinly sliced
4 ounces provolone cheese, diced (buy the cheese unsliced)
1/4 cup fresh basil leaves, torn

Whisk together vinegar and oil in a large bowl and season with salt and pepper to taste. Then add beans, cubed bread, tomatoes, cucumber, red onion, and cheese. Toss these ingredients with the vinegar and oil mixture; cover and refrigerate at least 2 hours, or up to 8 hours. Stir in the basil just before serving.

Linked to Vegetarian Foodie Fridays.

Filed under: Food and Recipes, Healthy Eating, Salads, Side Dishes, Vegetables Tagged: basil, cannellini beans, cucumbers, olive oil, recipe, red-wine vinegar, salad, tomatoes