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
1

Wash hands well with soap and warm water. Wash produce thoroughly.

2

Place 2 oven racks 3-4 inches apart and preheat oven to 375 °F.

3

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.

4

Meanwhile, mix tomatoes, beans, cucumber, and shallot in large bowl.

5

Whisk pesto, vinegar, and remaining 1 tablespoon of oil together in small bowl, and season with salt and pepper to taste.

6

Drizzle pesto dressing over vegetables, toss well, and refrigerate for at least 2 hours or overnight.

7

Before serving, add bread cubes to vegetables and toss well.

8

Serve immediately.

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

Directions

1

Wash hands well with soap and warm water. Wash produce thoroughly.

2

Place 2 oven racks 3-4 inches apart and preheat oven to 375 °F.

3

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.

4

Meanwhile, mix tomatoes, beans, cucumber, and shallot in large bowl.

5

Whisk pesto, vinegar, and remaining 1 tablespoon of oil together in small bowl, and season with salt and pepper to taste.

6

Drizzle pesto dressing over vegetables, toss well, and refrigerate for at least 2 hours or overnight.

7

Before serving, add bread cubes to vegetables and toss well.

8

Serve immediately.

Notes

Pesto Panzanella Salad