Panzanella Recipe

Name: Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes; 1 cup extra-virgin olive oil, divided; 2 tablespoons red wine vinegar; 1 teaspoon balsamic vinegar; 1/4 cup finely chopped shallots; 1/2 cup loosely packed fresh basil leaves, torn; 1/2 pound red cherry or grape tomatoes, halved; 1/2 pound yellow cherry or grape tomatoes, halved; Kosher salt; Freshly ground white pepper; 1 small red onion, finely chopped; 1 garlic clove, minced; 1 to 1 1/2 teaspoons dried crushed red pepper flakes; 1 teaspoon fresh rosemary, chopped; 1 (15-ounce) can cannellini beans, drained and rinsed well; 1 tablespoon fresh lemon juice; 1 fennel bulb, thinly sliced; 1/2 pound baby arugula; Pecorino cheese, crumbled

Servings: persons

1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes
1 cup extra-virgin olive oil, divided
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
1/4 cup finely chopped shallots
1/2 cup loosely packed fresh basil leaves, torn
1/2 pound red cherry or grape tomatoes, halved
1/2 pound yellow cherry or grape tomatoes, halved
Kosher salt
Freshly ground white pepper
1 small red onion, finely chopped
1 garlic clove, minced
1 to 1 1/2 teaspoons dried crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 (15-ounce) can cannellini beans, drained and rinsed well
1 tablespoon fresh lemon juice
1 fennel bulb, thinly sliced
1/2 pound baby arugula
Pecorino cheese, crumbled

1
Toss bread cubes with 1/4 cup olive oil to coat. Place on a lightly greased baking sheet. Bake at 350u00b0 for 15 to 20 minutes, stirring occasionally. Set aside.
2
Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, and basil. Pour over tomatoes. Season with salt and pepper to taste. Let stand 1 hour.
3
Saute red onion, garlic, red pepper flakes, and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in beans, and cook until thoroughly heated. Season to taste with salt and pepper. Set aside.
4
Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.
5
Toss together croutons, marinated tomatoes, bean mixture, fennel, and arugula. Sprinkle with crumbled pecorino, and serve.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes, 1 cup extra-virgin olive oil, divided, 2 tablespoons red wine vinegar, 1 teaspoon balsamic vinegar, and more.

Yes, Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions