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Panzanella

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1-pound) loaf ciabatta or other Italian bread, cut into 1-inch cubes

  2. 1 cup extra-virgin olive oil, divided

  3. 2 tablespoons red wine vinegar

  4. 1 teaspoon balsamic vinegar

  5. 1/4 cup finely chopped shallots

  6. 1/2 cup loosely packed fresh basil leaves, torn

  7. 1/2 pound red cherry or grape tomatoes, halved

  8. 1/2 pound yellow cherry or grape tomatoes, halved

  9. Kosher salt

  10. Freshly ground white pepper

  11. 1 small red onion, finely chopped

  12. 1 garlic clove, minced

  13. 1 to 1 1/2 teaspoons dried crushed red pepper flakes

  14. 1 teaspoon fresh rosemary, chopped

  15. 1 (15-ounce) can cannellini beans, drained and rinsed well

  16. 1 tablespoon fresh lemon juice

  17. 1 fennel bulb, thinly sliced

  18. 1/2 pound baby arugula

  19. Pecorino cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Toss bread cubes with 1/4 cup olive oil to coat. Place on a lightly greased baking sheet. Bake at 350° for 15 to 20 minutes, stirring occasionally. Set aside.

  2. Whisk together 6 tablespoons olive oil, red wine vinegar, balsamic vinegar, shallots, and basil. Pour over tomatoes. Season with salt and pepper to taste. Let stand 1 hour.

  3. Sauté red onion, garlic, red pepper flakes, and rosemary in 1/4 cup olive oil in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in beans, and cook until thoroughly heated. Season to taste with salt and pepper. Set aside.

  4. Combine remaining 2 tablespoons olive oil and lemon juice; pour over fennel.

  5. Toss together croutons, marinated tomatoes, bean mixture, fennel, and arugula. Sprinkle with crumbled pecorino, and serve.

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