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Italian · Salad
Panzanella
A bread salad that turns day-old crusts into croutons, then soaks them lightly in a tomato, bean and herb dressing. I like it because the arugula and shaved Parmesan keep it fresh and the beans make it a proper lunch.
- YieldServes 4
- Hands-on25 min
- Total50 min
- Difficulty
Ingredients
- 150 gcrusty bread, cut into 2 cm cubes (about 4 cups)
- 90 mlextra-virgin olive oil
- 2 tbspred wine vinegar
- 2 tbspfresh basil, chopped
- 2 tbspfresh oregano, chopped
- 450 gcherry tomatoes, halved
- 1 cancannellini beans, 400 g can, drained and rinsed
- ½red onion, sliced thin
- 80 gbaby arugula, about 4 cups
- 30 gParmesan, shaved, to garnish
- to tastesalt and black pepper
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