Little Italy Panzanella
- Yield 4 servings
- 4 slices Italian bread, crusts trimmed and cut into 1-inch cubes
- 2 pounds tomatoes, cored and cut into 1-inch pieces
- 1 can (16 ounce) cannellini or other white beans, rinsed and drained
- 1/2 cup thinly sliced red onion
- 1/3 cup pitted kalamata olives, halved
- 1 cup torn fresh basil leaves
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Arrange the bread cubes in a single layer on a baking sheet and coat with nonstick cooking spray. Bake in a preheated 350-degree oven for 15 minutes or until toasted.
- Combine the tomatoes, cannellini, onion, olives and basil in a serving bowl. Stir in the toasted bread cubes.
- Whisk the red wine vinegar, water, olive oil, garlic, pepper and salt together in a small bowl. Drizzle over the salad and toss well. Serve immediately.
Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)