Tuscan Green Bean Panzanella Salad
green bean salad, panzanella salad
Servings: 4 servings
fresh green beans
ends trimmed and cut in half
of 2" cubed crusty Italian bread
one day old
cut in wedges
oil and vinegar dressing:
extra virgin olive oil
red wine vinegar
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.