Summer Panzanella
Ingredients
- 1 (16-oz) whole-grain French bread baguette, cut into 1-inch cubes
- ¼ cup plus ⅓ cup olive oil, divided
- ¾ cup pine nuts
- ¼ cup red wine vinegar
- 1 Tbsp stone-ground mustard
- 1 tsp honey
- 2 (15-oz) cans no-salt-added cannellini beans, drained and rinsed
- 1 seedless cucumber, halved lengthwise and thinly sliced
- 2 organic yellow bell peppers, chopped
- 5 organic heirloom tomatoes, quartered
- ½ red onion, thinly sliced
- 1 (1-oz) pkg fresh basil, torn
Instructions
- Preheat oven to 400°F. Toss bread with ¼ cup oil and desired amount of salt and pepper on a rimmed baking sheet. Spread in a single layer. Bake 15 minutes or until browned and crusty.
- Meanwhile, toast nuts in a dry skillet over low heat until fragrant, stirring constantly.
- Whisk together ⅓ cup oil, vinegar, mustard, and honey in a large bowl. Add bread, nuts, beans, and remaining ingredients; toss. Season with salt and pepper to taste.
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