An easy-to-make Italian bread salad that's picnic perfect.
Why This Recipe Works
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.
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