with Cannellini Beans, Fresh Mozzarella, and Summer Veggies
Whoever came up with the idea of tossing bread into salads was a genius. Not only does it absorb the dressing, but it adds a hearty crunch to this colorful vegetarian dish. For an extra kick of flavor, let the salad sit for 10 minutes before digging in.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Heirloom Grape Tomatoes
(Contains Soy, Wheat)
Red Wine Vinegar
Not included in your delivery
Prep: Wash and dry all produce. Preheat the oven to 350 degrees. Cut the baguette into 1-inch cubes. Thinly slice the cucumbers into rounds. Halve the tomatoes. Mince the garlic. Halve, peel, and thinly slice the shallot. Tear the mozzarella into bite-sized pieces. Pick off the parsley leaves, discarding the stems. Drain and rinse the beans.
Toast the bread: Toss the baguette cubes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 8-10 minutes, until toasted but still slightly chewy in the center.
Cook the beans: Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add the garlic and cook 30 seconds, until fragrant. Set aside half the garlic oil in a large bowl. Add the beans and Italian seasoning to the pan. Cook, tossing, for 1-2 minutes, until heated through. Season with salt and pepper.
Toss the panzanella: Toss the baguette cubes, mozzarella, beans, shallot, tomatoes, cucumbers, and a large drizzle of olive oil into the bowl with the reserved garlic oil. Toss the parsley leaves into the panzanella with as much red wine vinegar as you like (start with half and go up from there). Season generously with salt and pepper. TIP: If the panzanella is too dry, add another drizzle of olive oil.
Serve: If you have the time, let the Italian panzanella sit for 10 minutes to marinate. Dig in and enjoy!