Panzanella Salad | America's Test Kitchen

Name: Panzanella Salad | America's Test Kitchen
Ingredients: 2 cups 1-inch cubes Italian bread; 1/2 cup olive oil; 2 cups cherry tomatoes, halved; 1 (14-ounce) can cannellini beans, drained and rinsed; 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1-inch pieces; 1 medium shallot, minced; 1/2 cup pesto; 1/4 cup red wine vinegar; Salt and pepper; 2 tablespoons thinly sliced fresh basil

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An easy-to-make Italian bread salad that's picnic perfect.

Keywords

Main Courses
Italian
Europe
Vegetables
Fruits & Vegetables
Vegetarian
Salads

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Ingredients

2 cups 1-inch cubes Italian bread
1/2 cup olive oil
2 cups cherry tomatoes, halved
1 (14-ounce) can cannellini beans, drained and rinsed
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1-inch pieces
1 medium shallot, minced
1/2 cup pesto
1/4 cup red wine vinegar
Salt and pepper
2 tablespoons thinly sliced fresh basil