Savor the taste of Italy with Viva Panzanella, a delightful twist on the traditional Italian bread and tomato salad. Crafted by Patricia Levenson from Santa Ana, California, this hearty dish gains extra substance with the addition of white beans, making it a satisfying standalone meal. Bursting with the flavors of garden-fresh tomatoes, aromatic basil, and a medley of other vibrant ingredients, this salad is a delicious way to make the most of the bountiful produce from your garden or the farmers market.
INGREDIENTS:
- ¾ pound sourdough bread, cubed (about 8 cups)
- 2 tablespoons olive oil
- 2½ pounds tomatoes (about 8 medium), chopped
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, and quartered
- 1 cup thinly sliced roasted sweet red peppers
- ½ cup fresh basil leaves, thinly sliced
- ⅓ cup thinly sliced red onion
- ¼ cup Greek olives, quartered
- 3 tablespoons capers, drained
DRESSING:
- ¼ cup balsamic vinegar
- 3 tablespoons minced fresh parsley
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 1½ teaspoons minced fresh marjoram or ½ teaspoon dried marjoram
- 1½ teaspoons minced fresh oregano or ½ teaspoon dried oregano
- 1 garlic clove, minced
PREPARATIONS:
- Toss the cubed sourdough bread with olive oil in a large bowl, then transfer it to a baking sheet. Bake the bread at 450°F for 8-10 minutes or until it turns golden brown. Allow it to cool to room temperature.
- In the same large bowl, combine the chopped tomatoes, white beans, quartered artichoke hearts, thinly sliced roasted sweet red peppers, basil leaves, red onion, Greek olives, capers, and the cooled toasted bread.
- In a separate small bowl, whisk together all the dressing ingredients until well combined. Drizzle the dressing over the salad and toss it gently to ensure everything is evenly coated. Serve the Viva Panzanella salad immediately for the best flavors.
YIELD: 6 servings
PREPARATION TIME: 40 minutes
TIPS:
- To enhance the salad’s flavors, allow it to marinate in the dressing for a little while before serving.
- Customize the salad by adding other vegetables like cucumber, bell peppers, or artichoke hearts to suit your preferences.
- For a vegan version, use a dairy-free alternative for the Greek olives and omit the cheese.
In conclusion, Viva Panzanella breathes new life into the classic Italian bread and tomato salad, offering a heartier and more satisfying version with the addition of white beans. Patricia Levenson from Santa Ana, California, has ingeniously combined the vibrant flavors of fresh tomatoes, aromatic basil, tangy olives, and an array of other delectable ingredients to create a salad that epitomizes the essence of summer.
This salad is the perfect choice for utilizing the abundance of garden-fresh tomatoes and other seasonal produce from the farmers market. The bread, toasted to golden perfection, adds a delightful crunch and absorbs the savory dressing, making each bite a delightful burst of flavors and textures.
The dressing, with its medley of herbs, garlic, and a blend of vinegars, elevates the salad’s taste profile, infusing it with an irresistible tanginess. The addition of white beans not only enhances the salad’s nutritional value but also transforms it into a wholesome meal that can stand on its own.
Whether served as a light lunch or as a side dish to complement a larger spread, Viva Panzanella is sure to captivate your taste buds and delight your guests. Embrace the versatility of this salad by experimenting with different vegetables and herbs to create your own signature version.
As you savor each bite of this Italian-inspired creation, you’ll be transported to the charming streets of Tuscany, where the original panzanella salad is a summertime favorite. With its delectable blend of flavors and textures, Viva Panzanella pays homage to tradition while adding a delightful twist of modern creativity.
