Panzanella is a Tuscan-style salad that eats like a full meal. You’ve got some of the usual veggie suspects, of course—that’s cucumber and tomato here. But then there are also big croutons fashioned from baguettes, hunks of fresh mozzarella, and creamy cannellini beans. Plus a bold, garlicky dressing that gives the whole thing an added sense of gusto.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
Red Wine Vinegar
Wash and dry all produce. Preheat oven to 350 degrees. Cut demibaguettes into 1-inch cubes. Thinly slice cucumbers crosswise into rounds. Halve tomatoes lengthwise. Thinly slice garlic. Halve, peel, and thinly slice shallot. Tear mozzarella into bite-sized pieces. Pick parsley leaves from stems; discard stems. Drain and rinse cannellini beans.
Toss demi-baguette cubes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Toast in oven until golden brown on outside but still chewy in center, 8-10 minutes.
Meanwhile, heat 1 TBSP olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Pour out olive oil and garlic into a large bowl and set aside
Return pan to medium heat. Add cannellini beans and Italian seasoning to pan. Cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper. Remove from heat.
Add demi-baguette cubes, mozzarella, beans, shallot, tomatoes, cucumbers, and a large drizzle of olive oil to bowl with garlic oil. Toss to combine. Add parsley and 1 TBSP red wine vinegar (we sent more). Season with salt, pepper, and more red wine vinegar (to taste). TIP: Panzanella should be coated in dressing—add more olive oil if it seems dry.
If time permits, let panzanella sit 10 minutes before serving to marinate (it's OK if you'd rather skip this step). Divide between plates and serve.