White Bean Panzanella

Serves 6

Pan IconWHY THIS RECIPE WORKS: With its colorful mix of tomatoes, arugula, red onion, and white beans all tossed in a bright dressing with chunks of rustic bread, this take on the classic Italian dish known as panzanella is not only visually appealing and healthy, but also plenty satisfying. Panzanella traditionally relies on day-old bread since it can stand up to the dressing better than fresh. We “stale” fresh bread fast by cutting our loaf into pieces, lightly spraying them with olive oil, and baking them until golden. While the bread toasts, we whisk together our dressing, then we add our vegetables and beans to the bowl and let it sit so the flavors can meld. As soon as the bread cubes have cooled slightly, our dressing/vegetable mixture is ready to go. All that’s left is tossing it all together along with more fresh herbs and a sprinkling of Parmesan. It’s essential to use high-quality rustic Italian bread here; avoid sliced white sandwich bread or airy supermarket Italian bread—both will turn to mush.

12

ounces rustic Italian bread, cut or torn into 1-inch cubes (about 4 cups)

Olive oil spray

¼

cup extra-virgin olive oil

3

tablespoons red wine vinegar

Salt and pepper

1½

pounds ripe tomatoes, cored and chopped medium, seeds and juice reserved

1

(15-ounce) can cannellini beans, rinsed

1

small red onion, halved and sliced very thin

3

tablespoons chopped fresh basil

2

tablespoons minced fresh oregano

3

ounces (3 cups) baby arugula

2

ounces Parmesan cheese, shaved (½ cup)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray bread cubes with oil spray and spread out over rimmed baking sheet. Bake, stirring occasionally, until just lightly golden brown, 15 to 20 minutes. Let croutons cool to room temperature.

2. Meanwhile, whisk olive oil, vinegar, and ¼ teaspoon salt together in large bowl until well combined. Stir in tomatoes with their seeds and juice, beans, onion, 1½ tablespoons basil, and 1 tablespoon oregano. Let sit at room temperature to allow flavors to meld, about 20 minutes.

3. Stir in cooled croutons, remaining 1½ tablespoons basil, and remaining 1 tablespoon oregano. Gently fold in arugula and season with salt and pepper to taste. Sprinkle with Parmesan and serve.