Tomato and White Bean Panzanella

Tomato and White Bean Panzanella
Print Recipe
Adapted from Jessica Murnane's gorgeous and inspiring cookbook One Part Plant.
Tomato and White Bean Panzanella
Print Recipe
Adapted from Jessica Murnane's gorgeous and inspiring cookbook One Part Plant.
Servings
6servings
Servings
6servings
Ingredients
  • 5 cups crusty bread cut or torn into 1" cubes
  • 1 tbsp Frescolio Garlic Infused EVOO
  • sea salt
  • pinch red pepper flakes
  • 4 cups tomatoes chopped
  • 1 small red onion thinly sliced
  • 1 cup cannellini beans (white kidney beans) drained and rinsed
  • 2 garlic cloves smashed with the flat side of a knife
  • 12 large basil leaves torn
  • 3 tbsp Frescolio Red Wine Vinegar
  • 1/4 cup Frescolio Basil Infused EVOO
  • fresh ground pepper
  • parmesan or asiago grated, optional (skip for vegan option)
Servings: servings
Units:
Ingredients
  • 5 cups crusty bread cut or torn into 1" cubes
  • 1 tbsp Frescolio Garlic Infused EVOO
  • sea salt
  • pinch red pepper flakes
  • 4 cups tomatoes chopped
  • 1 small red onion thinly sliced
  • 1 cup cannellini beans (white kidney beans) drained and rinsed
  • 2 garlic cloves smashed with the flat side of a knife
  • 12 large basil leaves torn
  • 3 tbsp Frescolio Red Wine Vinegar
  • 1/4 cup Frescolio Basil Infused EVOO
  • fresh ground pepper
  • parmesan or asiago grated, optional (skip for vegan option)
Servings: servings
Units:
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Toss the bread with the tablespoon of garlic infused olive oil, a pinch of sea salt and the red pepper flakes. Spread the bread evenly on the baking sheet and toast in the oven for 8-10 minutes, until the bread is slightly crunchy on the outside, but still soft in the middle.
  3. In a large mixing bowl, combine the tomatoes, onion, beans, garlic, basil, red wine vinegar and a pinch of sea salt. Let the mixture rest for 30 minutes.
  4. To make the dressing, drain the juice that's formed at the bottom of the bowl of tomatoes and transfer it to a small bowl. Whisk in the basil infused olive oil.
  5. When ready to serve, remove the garlic cloves and add the toasted bread cubes to the tomato and bean mixture. Add the dressing and toss everything together. Add a little more sea salt if needed.
  6. Let the panzanella sit for a few minutes before serving. Add freshly ground pepper and a few gratings of parmesan just before serving, if desired.
Recipe Notes

This recipe uses our Basil Infused EVOO, Garlic Infused EVOO and Red Wine Vinegar. You could use any of the following EVOO's for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.

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