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Panzanella with butter beans and cucumber
Panzanella is a classic Italian bread salad with crunchy bread, tomato and basil. This version is a bit more filling and higher in protein than a classic panzanella, thanks to the addition of butter beans and cucumber. That is why it also works well as a meal salad. It is best to make this salad with stale bread, so it is perfect for when you have stale bread at home!
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
Ingredients
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1/2wholemeal or ciabatta baguette stale, cut into rough pieces
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250 gramtomato chopped
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15 gbasil finely chopped
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2 tbspolive oil
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400 gbutter beans or pinto beans 1 can, drained and rinsed
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1/2cucumber in half slices
For the vinaigrette
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1shallot finely chopped
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1clove of garlic finely chopped
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5 tbspextra virgin olive oil
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1lemon the juice
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1 tspmustard
Instructions
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Preheat the oven to 180 degrees. Spread the pieces of bread on a baking tray and drizzle the olive oil over them. Toss well and bake the bread for 15 minutes. Then let cool completely.
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Put the chopped tomatoes in a sieve, over a bowl, and add a generous amount of salt. Toss and leave this for at least 15 minutes.
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Add all the ingredients for the vinaigrette to the juice that has leaked from the tomatoes and whisk well until it has become a nice vinaigrette
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Put the bread, the basil, beans, cucumber and tomatoes in a large bowl and mix well. Season with salt and pepper. Let it rest for 20-30 minutes before serving so that the flavors can soak into the bread.
