Little Italy Panzanella
- Yield: 4 servings
- 4slices Italian bread, crusts trimmed and cut into 1-inch cubes
- 2pounds tomatoes, cored and cut into 1-inch pieces
- 1can (16 ounce) cannellini or other white beans, rinsed and drained
- 1/2cup thinly sliced red onion
- 1/3cup pitted kalamata olives, halved
- 1cup torn fresh basil leaves
- 3tablespoons red wine vinegar
- 1tablespoon water
- 1tablespoon extra-virgin olive oil
- 1teaspoon minced garlic
- 1/2teaspoon freshly ground pepper
- 1/4teaspoon 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)