This Panzanella salad from Ultra Easy Dinners is perfect for summer. Made with crusty bread, juicy cherry tomatoes, flavorful herbs, and fresh arugula, this salad is light, refreshing, and packed with flavor. Tossed in a simple vinaigrette and topped with shaved Parmesan cheese, this salad is perfect for lunch, dinner, or as a side dish for your next summer gathering. Keep reading to learn how to make this delicious and easy panzanella salad recipe.
Yield: 4 Servings | Active Time: 15 Minutes | Total Time: 15 Minutes
Ingredients:
- 6 tablespoons extra-virgin olive oil
- 4 cups cubed crusty bread
- Salt and pepper, to taste
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 lb. cherry tomatoes, halve
- 1 (14 oz) can of cannellini beans, drained and rinsed
- ½ red onion, sliced thin
- 4 cups baby arugula
- Parmesan cheese, shaved, for garnish
Directions:
- Place 2 tablespoons of olive oil in a skillet and warm it over medium-high heat. Add the bread, season it with salt and pepper, and cook, stirring frequently until its browned, about 4 minutes. Remove the pan from heat and set it aside.
- Place the vinegar in a salad bowl. While whisking, slowly drizzle in the remaining live oil. As this is a split vinaigrette, the oil will not emulsify. Add the herbs, tomatoes, beans, and onion to the vinaigrette and toss to coat.
- Add the bread and baby arugula to the salad bowl, stir gently until combined, and season the salad with salt and pepper. Garnish with the Parmesan cheese and enjoy.
There you have it, a delicious and healthy recipe for Panzanella Salad from Ultra Easy Dinners: 100+ Meals in 15 Minutes or Less. This cookbook is a must-have for anyone looking for quick and easy meals that are both delicious and nutritious. Whether you're cooking for family or entertaining for friends, Ultra Easy Dinners has you covered with recipes that are easy to make, affordable, and packed with flavor.