Tuscan Bread and Tomato Salad with White Beans
A hearty riff on panzanella that adds creamy white beans to torn day-old bread, ripe tomatoes, basil, and a bold red wine vinegar dressing. Plan ahead: let the salad rest 15 minutes before serving so the bread absorbs the juices.
Ingredients
- 6 oz day-old crusty Italian bread, torn into chunks
- 2 lbs ripe tomatoes, cut into chunks
- 2 cans cannellini beans (canned), drained, rinsed
- 1 English cucumber, sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic clove, minced
- 3/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
In a large bowl combine 2 lbs cut into chunks ripe tomatoes and 3/4 tsp kosher salt. Toss and let sit 5 minutes to draw out juices.
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2
In a small bowl whisk together 4 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, and 1 clove minced garlic clove to form the dressing.
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3
Add 6 oz torn into chunks day-old crusty Italian bread, 2 cans drained, rinsed cannellini beans (canned), 1 sliced English cucumber, 1/2 small thinly sliced red onion, and 1/2 cup torn fresh basil leaves to the bowl with the tomatoes.
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4
Pour the dressing over everything. Season with 1/2 tsp freshly ground black pepper and toss gently to combine, making sure the bread absorbs the tomato juices.
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5
Let the salad rest 15 minutes at room temperature before serving. Taste for seasoning and serve.