It's getting hot outside so here's a light recipe that's easy to prepare, quick, and tasty. Panzanella is one of my all time favorite summer dishes mainly due to all the beautiful ingredients that are in season. Based off of a classical Tuscan bread salad, I've thrown in some cannellini beans and some grilled summer vegetables for a nice smoky flavor. Whether you're a stovetop warrior or have recently discovered your newfound love for cooking, this is a great addition to your pantry! - Chef Frohne
Summer Bean Panzanella
- 5 cups of torn pugliese or French baguette bread (Preferably day old)
- 1/2 cup of Georgia Olive Farms extra virgin olive oil, divided
- 1 tbsp minced garlic
- 1 tsp red pepper flake
- 1 cup Patty Pan Squash, Stem removed and halved
- 1 cup of baby zucchini, stem removed and halved
- 1 cup of pole beans, stems removed and halved ·
- 1 1/2 cup of cooked cannellini beans
- 1 1/2 cups of heirloom cherry tomatoes, halved
- 1 cup of English cucumber, peeled and quartered
- 3/4 cup of torn basil
- 3/4 cup of torn mint
- Juice of 1 lemon
- 1 tbsp white balsamic vinegar
- 1 tbsp capers
- 1.5 tsp salt
- 1 tsp cracked black pepper
1. Preheat oven to 450 degrees. In a mixing bowl add the torn bread and 4 tablespoons of olive oil. Coat well and place on a sheet pan. Bake in the oven for 5 minutes until slightly crispy. Remove from the oven and toss the bread in a mixing bowl.
2. In a separate bowl add the garlic, red pepper flakes, olive oil, patty pan squash, zucchini, pole beans, and the remaining 4 tablespoons of olive oil. Toss well. Add this vegetable mixture to a hot grill and allow to cook for 3-4 minutes to develop a nice char and smoky flavor. Remove the vegetables from the grill and place in the bowl with the bread.
3. Add the remaining ingredients to the vegetable and bread mixture. Toss well. Add additional salt, pepper, and olive oil if needed. Allow to chill in the refrigerator for 15 minutes before serving.