Panzanella Salad

Name: Panzanella Salad
Cuisine: Italian
Ingredients: 2 cups (500 mL) grape or cherry tomatoes, halved (about a pint); ½ to 1 lb (250 to 500 g) mozzarella cheese, diced; ½ small purple onion, finely chopped; 2 cups (500 mL) grape or cherry tomatoes, halved (about a pint); ½ loaf crusty bread or baguette, cut or torn into chunks; ½ loaf crusty bread or baguette, cut or torn into chunks; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; ½ lb (250 g) green beans, trimmed; Freshly ground black pepper to taste; ½ cup (125 mL) canola or olive oil, plus extra if needed; ½ cup (125 mL) canola or olive oil, plus extra if needed; ¼ cup (60 mL) red wine vinegar; ½ cup (125 mL) pitted kalamata olives; Handful of torn fresh basil or flat-leaf parsley; Handful of torn fresh basil or flat-leaf parsley; 1 Tbsp (15 mL) capers, drained (optional); ¼ cup (60 mL) lemon juice; 2 tsp (10 mL) grainy Dijon mustard

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This crusty crouton-based salad can easily be transformed into a pan bagnat (pahn bahn-YAHT, a fancy name for a French sandwich composed of niçoise salad ingredients) salad by adding a chopped hard-boiled egg and a can of tuna. If you like, top with wide shavings of Parmigiano Reggiano cheese, made all dramatic-looking by using a vegetable peeler.

Ingredients

Europe
Italy
Vegetarian
Mediterranean

Ingredients

Method