- 4 (1-ounce) slices Italian bread
- Cooking spray
- 1 cup torn fresh basil leaves
- 1/2 cup thinly sliced red onion
- 1/3 cup pitted and halved kalamata olives
- 2 pounds tomato*
- 1 (16-ounce) rinsed and drained can cannellini beans
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
2. Core the tomatoes, and cut into 1-inch pieces. Combine the tomatoes in a large bowl with the basil, red onion, olives, and cannellini beans. In a separate bowl, whisk together the red wine vinegar, water, olive oil, garlic, black pepper, and salt. Pour the vinegar mixture over the tomato mixture, and toss to coat. Add the bread and toss well. Serve immediately, before the toasted bread gets soggy.
I served this main dish salad with easy eggplant napoleons on the side: arrange 12 (1/4-inch thick) slices eggplant on a baking sheet coated with cooking spray. Coat the eggplant with cooking spray and sprinkle with 1/4 teaspoon salt. Broil for 2 minutes on each side. Place 4 eggplant slices on a work surface; sprinkle each with 1 and 1/2 tablespoons shredded Daiya mozzarella. Top with a basil leaf. Repeat the layers (1 eggplant slice, 1 and 1/2 tablespoons mozzarella, 1 basil leaf), then top each napoleon with a final eggplant piece. For a nice finish to the evening, bring out chilled dessert bowls of lemon sorbet.
*There are, of course, wonderful, multicolored heirloom tomatoes on the market stands right now, but I always find that panzanella is best with simple, red, ripe, juicy tomatoes. To easily core the tomatoes, cut them into quarters, then slice the core out of each quarter.
4 servings (2 cups), Calories 255
Fantastic! These fresh ingredients needed no embellishment - just delicious bits of tomato, basil, bread, and olive on each forkful. The white beans added a nice layer of heartiness and depth, and the subtle flavors of the dressing were perfect.