Bread Salad (Panzanella) with Beans, Tomatoes, Mozzarella & Olives
- Time
- 30 min
- Serves
- 4
- Style
- Vegetarian
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 3 tbspcapers
- 1English cucumber
- 1 (8 oz) pkgfresh mozzarella cheese
- 2 clovesgarlic
- 1 small bunchItalian (flat-leaf) parsley
- ⅓ cupKalamata olives, pitted
- 2shallots
- 4 slicessourdough bread
- 4tomatoes
- black pepper
- crushed red pepper
- extra virgin olive oil
- Italian seasoning
- red wine vinegar
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- whisk or fork
Per serving
- Calories
- 700
- Protein
- 32g
- Carbs
- 72g
- Fat
- 33g
- Fiber
- 12g
- Sodium
- 1188mg
Method
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