Name: Pesto Panzanella Salad
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: 2 cups cubed bread cut ¼-inch pieces; 4 tablespoons extra virgin olive oil, divided in recipe; 1 tablespoons garlic, chopped; 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); 1 tablespoon red wine vinegar

AuthorGarden KitchenCategoryDinner, Featured, Lunch, Summer, Vegetables, Winter

Yields12 Servings

Prep Time2 hrsCook Time15 minsTotal Time2 hrs 15 mins

2 cups cubed bread cut ¼-inch pieces

4 tablespoons extra virgin olive oil, divided in recipe

1 tablespoons garlic, chopped

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)

1 tablespoon red wine vinegar

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.

Serve immediately.

Ingredients