Tuscan Panzanella Salad

This is great with grilled chicken or steak.


Tuscan Panzanella Salad:

  • 1 cup basil leaves, torn
  • 4 green onions, sliced
  • 6 kalamata olives, halved or sliced
  • 3 large tomatoes, cut into 1-inch pieces
  • 1-15 oz can cannellini beans, drained
  • 3 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • ½ tsp pepper
  • ¼ tsp salt
  • ¼ cup shredded parmesan cheese

large bowl


In serving bowl, combine basil, onions, olives, tomatoes and beans.  Whisk together vinegar, 1 tbsp olive oil, garlic, salt & pepper.  Toss with tomato mixture and refrigerate until serving.  Just before serving, add to bread bowls and toss with croutons and parmesan cheese.


Bread Bowls:

  • 2 small loaves Shepard (round) bread
  • 1 tbsp olive oil or butter

baking sheet


Cut each loaf in half to make two bowls.  Hollow out the loaves to make bread bowls.  Tear the torn bread into 1-inch pieces, toss with olive oil and spread onto baking sheet and bake at 350° until toasted for croutons.

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