Bean, Bread, Tomato Salad
A Tuscany Panzanella-inspired salad of bread, beans, and tomatoes with a savory tahini dressing! Try our Bean, Bread, Tomato Salad!
Equipment
- 1 baking sheet
- 1 chopping block
- 1 knife
- 1 large bowl
- 1 large spoon or silicon spatula for mixing the salad
- 1 measuring cup
Ingredients
- 4 cups cubed bread about 1 pound
- 2 cups tomatoes preferably cherry
- 1 medium cucumber
- 1 cup Italian parsley
- 1 medium red onion
- 1 ½ cups beans
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil extra virgin
Instructions
- The recipe time does not include making the beans or drying the bread.
- Cube the bread and spread out on a baking sheet. If you have time, leave it out the night before, if not put it in a low heat oven for a couple of hours. I like the bread cubes pretty dry when it goes in the salad, it makes it less soggy.
- Chop all the vegetables.
- Place all of the ingredients into a bowl except for the oil and vinegar. Mix well.
- Add the vinegar and oil. Also mix in salt and pepper. Mix well.
- The salad is ready at this point, but it would be even better if you let it sit for an hour or so.
- Enjoy!
Tried this recipe?Let us know how it was!