Lunch · Italian
Panzanella with cannellini beans
A Tuscan bread salad of toasted bread, ripe tomatoes, cucumber and basil, with cannellini beans for staying power.
- Serves
- 2
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 bowls- 100 g crusty bread
- 300 g tomatoes, diced
- 150 g cucumber, diced
- 30 g red onion, thinly sliced
- 240 g canned cannellini beans, drained
- 1 tbsp capers, drained
- 10 g fresh basil leaves
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Heat the oven to 200C (400F). Tear the bread into bite-size pieces and bake for 8 minutes, until crisp at the edges.
Toss the tomatoes with the salt in a large bowl and leave for 5 minutes to release their juice.
Add the cucumber, onion, beans, capers, oil, vinegar and pepper, then the bread, and toss.
Rest for 10 minutes so the bread soaks up the juices, then tear in the basil and serve.