I call this “Pantry” Panzanella because the first time I made it, Hubby and I were headed out for a mustang ride to a vineyard and I was grabbing things I had on hand – it tasted great.
You probably know, traditionally Panzanella is made with toasted bread – I LOVE bread, but not when soggy. When I make Panzanella, my bread is always much crunchier than the recipes call for – the substitute I make here actually works really well for my taste – it was simply convenient when I was in a hurry.
3C cherry tomatoes, halved – a mix of yellow and red is pretty
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can artichoke quartered hearts
1 can cannellini beans, rinsed
1/2 C pitted, halved Nicoise olives
1/4C chopped fresh basil leaves
1/4C fig balsamic vinegar
salt and pepper to taste
2C Nonni’s Panetini (Garlic Parmesan Italian toasts) – broken into 2-3 pieces
1/4C shaved Parmigiano-Reggiano cheese
Combine all the veggies, combine the dressing and pour over. I packed this in our cooler with the cheese and toasts in separate containers. When it was time to eat, I stirred in the toast pieces, then sat back and enjoyed a little wine – we were at a vineyard after all. Sprinkle the cheese over and serve.
The toast absorbed just enough of the dressing to moisten, but not become soggy. Because the toasts are very garlicky, I didn’t add garlic or onions to the salad.