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Panzanella Salad

From

April​/May 2005

Panzanella Salad

A twist on a classic Italian side dish, this recipe for Panzanella Salad uses oven-baked croutons instead of stale bread. Since this recipe calls for fresh bread, we found it is best to add it toward the end so it didn't get soggy. For an easy way to add authentic Italian flavor to this panzanella recipe, we used store-bought pesto. To get rid of the tinny flavor, we rinsed the cannellini beans well. Preparing everything but the bread and letting it sit for at least two hours allowed the flavors of this recipe to blend together nicely.

Serves 6 to 8

Thanks to prepared basil pesto from the supermarket, this Italian bread salad is easy to make. The bread croutons will soften as they sit in the salad, so add them just 10 minutes before serving.

Ingredients

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