Green Summer Panzanella Recipe
Try this fun spin on panzanella with this green summer panzanella recipe, made with crispy ciabatta croutons, thinly sliced cucumber and zucchini, white beans and basil! All tossed in a garlicky red wine dressing. The perfect light summer dinner!
Ingredients
- 6-8 cups torn ciabatta bread
- 1 large zucchini
- 6 small Persian cucumbers
- 1/2 large red onion
- 1 can cannelini beans, drained and rinsed
- 1/4 cup fresh basil leaves, loosely packed
- 1/4 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 garlic clove, peeled and minced
Instructions
- Preheat oven to 350 degrees. Spread bread evenly on a large baking sheet and toast for 10-15 minutes until crispy. Remove from oven and set aside to cool.
- While bread is toasting, use a mandolin to slice the zucchini, cucumbers and red onion into paper thin rounds. Toss with 1/2 teaspoon salt and set in a colander to drain for 15 minutes. Briefly rinse.
- Toss bread, vegetables, cannellini beans, and basil in a large bowl. Whisk together olive oil, vinegar and garlic and season with salt and black pepper. Pour over the panzanella and let sit 10 minutes before serving.