One of the best flavors of summer is a juicy, red ripe, garden tomato. When you have tomatoes coming out of your garden day-after-day, you need some great tomato recipes. What’s a better pairing than tomatoes and green beans in the summer? This Tuscan Green Bean Panzanella Salad with Red Wine Vinegar is the perfect summer recipe to celebrate the tomato harvest!
Panzanella salad is a traditional summer salad in the Tuscan and central regions of Italy when tomatoes are in season. Italians soak crusty stale bread in water and then squeeze out the water and add olive oil, tomatoes, red wine vinegar and other ingredients to their liking such as onions and basil.
Italian bread in Italy is very different from it is in America. The crust is very hard and the bread is more chewy. Our version of Italian bread would become mushy if soaked in water. Add just the right amount of olive oil and vinegar to the bread and letting it soak up the juices makes the bread in this salad really delicious. I’ve seen my relatives make a variation of this recipe on one of my visits to Italy. I’ve also seen Panzanella on menus in southern Italy on the Amalfi Coast.
Nonetheless, this recipe will give you the flavors of summer in Italy. I just LOVE the olive oil, red wine vinegar and tomato juice that forms at the bottom of this salad! I must have it. It does not get tossed in our house. It’s the same wonderful juice that forms after a tomato and cucumber or green bean salad with olive oil and red wine vinegar. YUM!
How to Make Tuscan Green Bean Panzanella Salad with Red Wine Vinegar:
This recipe doesn’t take long to make however the green beans need to cool before serving. The dressing is just olive oil, red wine vinegar, oregano, salt and pepper. I like to mix that first and then pour it over the cubed, one day old crusty Italian bread and room temperature green beans. It’s really simple to make and brings together summer flavors. It’s a little taste of Italy!
When your summer garden is overflowing with tomatoes, make a simply delicious Tuscan Green Bean Panzanella Salad with Red Wine Vinegar for dinner. The juicy, red ripe tomatoes juice soaks up the crusty Italian bread. The mixture of juices that forms from the tomatoes, olive oil and red wine vinegar are tasty for one’s palette. The fresh green beans are a perfect accompaniment to the garden tomatoes. This panzanella salad brings together the flavors of summer!
More Recipes from No Plate Like Home:
So what are you going to make with all of those juicy, ripe tomatoes from your garden? You could make Italian Sausage and Spinach with Ziti. This delicious recipe uses grape tomatoes but, you could use cherry or cut up plum tomatoes too. Or you could make Roasted Tilapia and Broccoli Sheet Pan Dinner which also had grape tomatoes in it.
This recipe is included in Meal Plan Monday #73
Tuscan Green Bean Panzanella Salad
- 1 lb fresh green beans, ends trimmed and cut in half
- 4 cups of 2" cubed crusty Italian bread, one day old
- 3 tomatoes, cut in wedges
- 3 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1/2 tsp oregano
- salt and pepper to taste
- In a medium pot, cook green beans in boiling water for a few minutes until tender. Drain and let come to room temperature. Meanwhile, prep the bread, tomatoes and dressing.
- In a large bowl, add bread, cooled green beans and tomatoes.
- In a separate small bowl, stir oil and vinegar dressing ingredients and then pour over bread, tomatoes and green beans. Let stand 10 minutes before serving.