Panzanella is a classic delicious Italian dish. This recipe is all about flavours. The bread soaks up the tangy red wine dijon dressing and herbs to give you the most flavourful croutons ever! Herb canellini beans, crunchy croutons, ripe tomatoes, fresh cucumbers, savoury kalamatas and salty capers make this dish perfect!
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You Will Need
Prepare the vegetables:
Cut the cucumber in thin slices.
Remove the pits from the Kalamata olives – reserve the brine for the dressing.
Pell and very thinly slice the shallot.
Cut the tomatoes in medium dices. Separate the basil leaves.
Make and roast the croutons: Turn on the oven to 375F. Cut the ciabatta into 1 cm cubes. On a lined baking sheet, place the ciabatta cubes, oil (1 tbsp, 2 tbsp, 3 tbsp) and salt (1/4 tsp, 1/2 tsp, 3/4 tsp). Toss to evenly coat each ciabatta cube and spread the cubes in a single layer on the baking sheet. Bake 10 to 15 minutes until crisp and slightly browned.
Gluten Friendly: Skip this step. You have double the spiced canellini beans instead of the ciabatta cubes.
Drain the tomatoes: Place tomatoes in a colander placed over a bowl. Add 1/2(2p), 1 (4p), 1 1/2(6p) tsp of salt to the tomatoes and combine. Set aside for 15 minutes.
Serve: Separate the basil leaves. In a large bowl, combine the croutons, tomatoes, dressing, basil leaves, Italian herb cannelini beans, capers, and black olives. Toss everything to coat. Let sit for 5 minutes. Taste and adjust salt and pepper as needed. Serve in individual bowls.
If you’d prefer a warm dish you can heat up the cannelini beans by placing them in a bowl and microwaving them for 1 to 2 minutes.
Heat the beans: Place the spiced cannelini beans in a bowl. Season with salt.
Optional – If you prefer a warm dish, heat the spiced cannelini beans in the microwave.
Serve: In a large bowl, combine all the ingredients. Toss to coat. Let sit for minimum 5 minutes. Taste and adjust salt & pepper.
Dr. Craig Herrington, Nathuropath
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Get kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Making this recipe with kids?
Ask the child to help by completing step 2 and 3.
- Add the dijon red wine vinegar dressing to the tomato juice and wisk to combine.
- Toss together all the ingredients.
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Note: We cannot guarantee any dish is allergen free.