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


  1. 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.
  2. Combine the tomatoes, cannellini, onion, olives and basil in a serving bowl. Stir in the toasted bread cubes.
  3. 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)



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