Photo: Jodi Pudge
Panzanella is a hearty salad using fresh vegetables and toasted bread that your family will love.
4 cups cubed crustless ciabatta, (1-in. pieces)
1/3 cup olive oil, divided
3 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp granulated sugar
1/8 tsp black pepper
1 540 mL can white kidney beans, drained and rinsed well (preferably sodium free)
2 cups diced tomatoes, (1-in. pieces)
1/2 English cucumber, cut into 1-in. pieces
1 yellow sweet pepper, cut into 1-in. pieces
1/4 cup thinly sliced red onion
1/4 cup torn basil leaves
Preheat oven to 350°F. Toss bread with 1 tbsp olive oil and spread in a single layer on a baking sheet. Toast bread for 15 min or until golden. Set aside to cool.
Combine remaining 5 tbsp olive oil with vinegar, mustard, garlic, salt, sugar and pepper, and whisk until uniform. Add beans and toss to coat. Set aside.
Mix together tomato, cucumber, pepper and onion in a bowl. Add beans and dressing and toss to coat. Add reserved toasted bread and basil leaves and toss to combine. Serve.
Calories 389, Protein 13g, Carbohydrates 43g, Fat 19g, Fibre 14g, Sodium 489mg.
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