Tuscan Bread and Tomato Salad with White Beans

Name: Tuscan Bread and Tomato Salad with White Beans
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 oz day-old crusty Italian bread, torn into chunks; 2 lbs ripe tomatoes, cut into chunks; 2 cans cannellini beans (15 oz), 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 garlic clove, minced; 3/4 tsp kosher salt; 1/2 tsp black pepper, freshly ground

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.

15 minEasyServes 4260 cal/serving

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Ingredients

6 oz day-old crusty Italian bread, torn into chunks
2 lbs ripe tomatoes, cut into chunks
2 cans cannellini beans (15 oz), 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 garlic clove, minced
3/4 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

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.
2

In a small bowl whisk together 4 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, and 1 minced garlic clove to form the dressing.
3

Add 6 oz torn into chunks day-old crusty Italian bread, 2 cans drained, rinsed cannellini beans (15 oz), 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.
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.
5

Let the salad rest 15 minutes at room temperature before serving. Taste for seasoning and serve.

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Questions

How much time should I plan for Tuscan Bread and Tomato Salad with White Beans?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is step 5 (15 minutes): "Let the salad rest 15 minutes at room temperature before serving."

Can I use dried beans instead of canned in Tuscan Bread and Tomato Salad with White Beans?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Tuscan Bread and Tomato Salad with White Beans uses 2 cans cannellini beans (15 oz), drained, rinsed.

Can I make Tuscan Bread and Tomato Salad with White Beans gluten-free?

Yes. The gluten in Tuscan Bread and Tomato Salad with White Beans is 6 oz day-old crusty Italian bread, torn into chunks. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Tuscan Bread and Tomato Salad with White Beans?

One serving (the recipe makes 4) is about 260 calories, with 10 g protein, 32 g carbohydrate and 10 g fat, plus 6 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Tuscan Bread and Tomato Salad with White Beans ahead?

Yes, it takes well to being made ahead. The base of Tuscan Bread and Tomato Salad with White Beans is white beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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