Pesto Panzanella Salad
Dinner, Lunch, Summer, Vegetables, Winter
March 26, 2020
- Prep: 2 hrs
- Cook: 15 mins
2 hrs
15 mins
2 hrs 15 mins
- Yields: 6 Servings
Ingredients
2 cups cubed bread cut ¼-inch pieces
4 tablespoons extra virgin olive oil, divided in recipe
¼ teaspoon fresh cracked pepper
2 cups cherry tomatoes, halved
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch pieces
1 medium shallot, finely chopped
½ cup pesto (see Sunflower Parmesan Pesto by The Garden Kitchen)
Directions
Wash hands well with soap and warm water. Wash produce thoroughly.
Place 2 oven racks 3-4 inches apart and preheat oven to 375 °F.
In a medium bowl, toss bread cubes with 2 tablespoon of olive oil, garlic and ¼ teaspoon of pepper. Spread bread cubes on pan and bake until golden brown, 12 to 15 minutes, shaking pan halfway through to pre-vent bread from sticking. Remove from oven and cool completely. Set aside.
Meanwhile, mix tomatoes, beans, cucumber, and shallot in large bowl.
Whisk pesto, vinegar, and remaining 1 tablespoon of oil together in small bowl, and season with salt and pepper to taste.
Drizzle pesto dressing over vegetables, toss well, and refrigerate for at least 2 hours or overnight.
Before serving, add bread cubes to vegetables and toss well.