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Panzanella Salad

Panzanella Salad

Panzanella Salad


Makes 4 to 6 servings


1/2 cup uncooked dried Great Northern beans, sorted and rinsed
4 cups water
1 small French bread baguette, cut into 3/4-inch cubes
2 large ripe tomatoes (about 1 pound), seeded and chopped
1/3 cup chopped seeded peeled cucumber
1/4 cup chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese


  1. Soak beans overnight in cold water; rinse and drain. Place in large saucepan and add 4 cups water. Bring to a boil; reduce heat to low. Cover and simmer 1-1/2 to 2-1/2 hours or until tender. Rinse; drain and set aside.
  2. Preheat broiler. Place bread on baking sheet. Broil, 4 inches from heat, 3 minutes or until golden brown, stirring after 2 minutes; set aside.
  3. Combine beans, tomatoes, cucumber, onion, oil, basil, vinegar, garlic, salt and pepper in large bowl. Stir in bread just before serving. Sprinkle with Parmesan cheese. Garnish, if desired.


You can substitute 1-1/3 cups rinsed and drained canned Great Northern beans for the dried beans.

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