Tuscan Green Bean Panzanella Salad
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Tuscan Green Bean Panzanella Salad with Red Wine Vinegar

Tuscan Green Bean Panzanella Salad
Course Side Dish
Cuisine Italian
Keyword green bean salad, panzanella salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Joanne Schweitzer


  • 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

oil and vinegar dressing:


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg