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+ servings

Tomato & White Bean Panzanella Salad

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Servings 4

Ingredients
  

  • 2 cups cherry tomatoes , halved
  • 1 large english cucumber , chopped
  • 2 (14oz) cans white beans , rinsed and drained
  • 1/3 cup fresh basil , chopped
  • 1 gluten-free baguette loaf (I used Udi's)

Red Wine Vinaigrette

  • 3 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat the oven to 375 degrees. Cut the baguette into large chunks, about the size of large croutons. Spread them out onto a baking sheet in an even layer, and toast them in the oven for about 7-10 minutes. Cooking time may vary with this depending on what kind of bread you use. Just keep an eye on it, and toast it to your desired golden color. Then remove from the oven and set aside.
  • In a large serving bowl, combine the tomatoes, cucumbers, white beans, and fresh basil. Use a wooden to stir to combine.
  • In a smaller bowl, whisk together the vinaigrette ingredients until combined. You can also do this in a jar instead of a bowl. Just add the ingredients to a jar, put the lid on, and shake vigorously. Pour the vinaigrette all over the tomato mixture. Toss to combine.
  • When you are ready to serve, add the bread pieces and toss to combine. Serve and enjoy!
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