Panzanella With White Beans
Serves 4 as main dish, or 6 as side dish (makes 6 generous cups).
Note: From Ellie Krieger.
• 1/4 c. extra-virgin olive oil, divided
• 1 1/2 c. cubed crusty whole-grain bread (1/2-in. cubes, preferably day-old)
• 3 c. grape tomatoes, cut into quarters
• 1 medium English (seedless) cucumber, cut into 1/2-in. dice
• 1 (15-oz.) can no-salt-added small white beans or Great Northern beans, drained and rinsed
• 2 green onions (white and green parts), sliced thinly on the diagonal
• 1 1/2 tsp. chopped fresh thyme (may substitute 1/2 tsp. dried thyme)
• 1 1/2 tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 8 large fresh basil leaves
Heat 1 tablespoon oil in a medium skillet. Add the bread cubes and toss to coat. Cook for about 6 minutes, stirring occasionally, until toasted and crisp. Let cool.
Toss together the tomatoes, cucumber, beans, green onions and thyme in a large bowl. Drizzle with the remaining 3 tablespoons oil and the vinegar; season with the salt and pepper, and toss to coat.
Fifteen to 20 minutes before serving, add the toasted bread cubes to the bowl. Tear the basil leaves into small pieces, letting them fall into the bowl, then toss to incorporate.
Nutrition information per each of 4 servings:
Calories 300 Fat 15 g Sodium 430 mg
Carbohydrates 35 g Saturated fat 2 g
Protein 10 g Cholesterol 0 mg Dietary fiber 7 g