This delicious salad is reminiscent of the classic Italian Panzanella. It makes a fantastic side dish, but I love it so much that I wanted to turn it into a full meal. So I’ve added some extra greens, veggies, and crispy butter beans for extra protein, making it a fully balanced and satisfying meal. It’s delicious, easy, and full of texture – I’m totally obsessed! Let me know in the comments if you give it a go!
Tuscan Salad
A delicious, easy, and full of texture salad reminiscent of the classic Italian Panzanella, enhanced with extra greens, veggies, and crispy butter beans for a satisfying meal.
Equipment
Ingredients
- 2 slices rye sourdough
- 1.5 cups (282 g) butter beans
- 1 tbsp olive oil
- 2 cups (40 g) arugula - rocket
- 1 cucumber, diced
- 10.5 oz (300 g) cherry tomatoes - chopped in half
- ¼ red onions, finely diced
- ½ cup (12 g) fresh basil
- 10 almonds - roughly chopped
- 4 slices marinated artichokes heart
- salt and pepper to taste
Dressing
- 1 tbsp olive oil
- 1.5 tbsp balsamic vinegar
- 2 tsp (1 tbsp) Dijon mustard
- 1 garlic, minced
Instructions
- Preheat the oven to 350 degrees F (180 C). D
- Dice the bread into cubes and combine with the butter beans, and olive oil. Spread onto a baking tray and bake for 20 minutes until golden and crispy.
- Prepare the Balsamic Dressing: in a small bowl, whisk the olive oil, balsamic vinegar, mustard, and minced garlic.
- In a large serving bowl, combine the arugula, cucumber, tomatoes, red onions, toasted bread, crispy beans, basil, almonds, and artichokes. Drizzle the dressing over the salad, toss to combine, adjust salt and pepper to taste and enjoy!
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