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.

No additional tips available.

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

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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.

Panzanella

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