Zutaten für Italian Panzanella Salad
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 (15-ounce) can cannellini beans
- 1 pound of day-old crusty bread
- 4 cups chopped tomatoes
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 8 ounces provolone cheese (cubed)
- 1/2 cup fresh basil leaves
- 1 teaspoon dried oregano
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Zubereitung von Italian Panzanella Salad
- Preheat oven to 350°F (175°C). Cube 1 pound of day-old crusty bread into 1-inch pieces and spread on a baking sheet. Bake for 10-12 minutes, or until lightly golden and crisp.
- In a large bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 (15-ounce) can cannellini beans (drained and rinsed), the toasted bread, 4 cups chopped tomatoes, 1 cucumber (diced), 1/2 red onion (thinly sliced), and 8 ounces provolone cheese (cubed) to the bowl.
- Gently toss to combine, ensuring all ingredients are coated in the dressing.
- Cover and refrigerate for at least 2 hours, or up to 8 hours, to allow the flavors to meld and the bread to soften.
- Just before serving, stir in 1/2 cup fresh basil leaves (roughly chopped).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
21g
Fat
34g
Carbs
21g
