Makes 4 to 6 servings
We look forward to tomato season all year, and a panzanella salad is one of the top reasons. The classic version is made from cubed bread and tomatoes dressed in a garlicky vinaigrette, but we love this herb-filled recipe that becomes a meal with the addition of white beans. Use canned beans, if you’re in a hurry.
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Ingredients
1 lb dried white beans, like cannellini, picked and rinsed
6 cloves garlic, divided use
1 anchovy fillet
1/2 teaspoon kosher salt, plus more to taste
1 cup minced parsley (from about 1 bunch)
3 tablespoons capers, minced
1/2 teaspoon red pepper flakes, plus more to taste
1/2 cup extra-virgin olive oil, plus more for finishing
1 tablespoon freshly squeezed lemon juice, plus more to taste
1 lb heirloom tomatoes, cut into 3/4-in pieces
1/2 loaf rustic bread, cut into 3/4-in pieces (about 4 cups of cubed bread)
Directions
- Place the beans in a large bowl or container and cover with water by 3 inches. Cover the bowl and allow the beans to soak overnight.
- Drain and rinse the beans. Transfer to a large pot. Crush 4 of the garlic cloves and add to the pot with the beans. Add enough water to cover by about 2 inches. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the beans are tender and creamy, about an hour. Drain and set aside.
- Meanwhile, roughly chop the remaining 2 cloves of garlic. On the cutting board, combine the garlic with the anchovy and salt, and use the back of your chef’s knife to crush the garlic with the anchovy and salt to form a paste. Transfer to a large mixing bowl.
- Add the parsley, capers, pepper flakes, vinegar, olive oil, and lemon juice. Mix to combine, and season with salt, vinegar, and lemon juice as needed. Add the beans and toss to coat.
- Add the tomatoes and bread and fold gently to coat with dressing. Taste and adjust the seasoning with salt and pepper before serving at room temperature.
