Tuscan Panzanella

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Tuscan Panzanella

 

4 slices Italian bread

olive oil cooking spray

1 cup basil leaves (preferably fresh)

1/2 cup thinly sliced red onion

1/4 cup pitted, halved black olives (optional)

2 pints cherry or grape tomatoes, halved

1 16-ounce can white beans

1 tablespoon water

1 tablespoon extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon bottled minced garlic

1/2 teaspoon freshly ground pepper

 

Preheat the oven to 350 degrees.

Trim the crusts from the bread slices.

Cut the bread into 1-inch cubes and arrange in a single layer on a baking sheet.

Lightly coat the bread cubes with cooking spray and bake until toasted, about 15

minutes.

Combine the basil, onion, olives (if using), tomatoes, and rinsed and drained

beans in a large bowl.

In a separate bowl, combine the remaining ingredients and stir with a whisk

until mixed well.

Pour over the tomato-bean mixture and lightly toss.

Add the toasted bread cubes and toss well.

Makes 4 to 6 servings.