By ckelley
Tuscan Panzanella
14 steps
Prep:22minCook:8min
A spin on a salad, this dish is meant to be served warm.
Updated at: Thu, 17 Aug 2023 09:02:14 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
30
High
Nutrition per serving
Calories541.9 kcal (27%)
Total Fat22.1 g (32%)
Carbs59.9 g (23%)
Sugars10.4 g (12%)
Protein29.9 g (60%)
Sodium1547.7 mg (77%)
Fiber18.1 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Drain and rinse beans. Set aside to drain further.
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Step 2
Trim off and discard the root end of the garlic; peel and mince or press the garlic. Transfer to a large salad bowl.
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Step 3
To the garlic, add olive oil, red wine vinegar, dijon, salt, and pepper; whisk together.
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Step 4
Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into 1/4-inch thick pieces at an angle. Add to the salad bowl.
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Step 5
Halve the grape tomatoes and add to the salad bowl.
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Step 6
Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade. Add to the salad bowl.
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Step 7
Trim off and discard the ends of the shallot; peel and halve the shallot lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl.
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Step 8
Large dice the mozzarella into 3/4-inch cubes and add to the salad bowl.
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Step 9
Add olive oil to a nonstick skillet and preheat over medium heat.
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Step 10
Large dice the bun or roll into 3/4-inch cubes.
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Step 11
Once the skillet is hot, add the bread cubes and cook, stirring frequently, until toasted and browned. Transfer to a bowl.
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Step 12
Once the bread has been transferred, add the beans to the skillet and season with salt and pepper; cook until heated through.
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Step 13
Add the beans and bread cubes to the salad bowl; Toss to combine.
Step 14
To serve, divide the salad between plates or bowls.
Notes
5 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Makes leftovers