Viva Panzanella

Name: Viva Panzanella
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Europe, Italian, Mediterranean
Ingredients: 3/4 pound sourdough bread, cubed (about 8 cups); 2 tablespoons olive oil; 2-1/2 pounds tomatoes (about 8 medium), chopped; 1 can (15 ounces) 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; 1/2 cup fresh basil leaves, thinly sliced; 1/3 cup thinly sliced red onion; 1/4 cup Greek olives, quartered; 3 tablespoons capers, drained; DRESSING:; 1/4 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; 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram; 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano; 1 garlic clove, minced

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 40 min.

By Taste Of Home Editorial Team

Recipe by Patricia Levenson, Santa Ana, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California

TEST KITCHEN APPROVED

Viva Panzanella

8 Reviews Add your review

Yield:6 servings

Prep:30 min

Cook:10 min

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Ingredients

3/4 pound sourdough bread, cubed (about 8 cups)
2 tablespoons olive oil
2-1/2 pounds tomatoes (about 8 medium), chopped
1 can (15 ounces) 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
1/2 cup fresh basil leaves, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup Greek olives, quartered
3 tablespoons capers, drained
dressing:

1/4 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
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced

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Directions

1
Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature.

2
In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
3
In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Serve immediately.