Magnificent News: Eat Voraciously: Panzanella 2.0

Read online

Here's what's for dinner tonight.

By G. Daniela Galarza

Did a friend forward this to you? Sign up here.

Panzanella 2.0

Good day to you! (I've been saying good morning, but then I realized that for people on the other side of the planet, it's no longer morning!) In any case, it's peak summer where I am, and my friends tell me that their tomato plants are heavy with fruit, taut and pert and ready for picking. It's the beginning of tomato salad season.

To kick things off, I think we should do as we did last year and make a panzanella. Last year, I wrote about my colleague Tim Carman's panzanella recipe, which leans on the meatiness of heirloom tomatoes and their juices, which are drawn out to create a tomato dressing. It's a combination that Tim calls "an endless loop of the summer's most desirable flavor." I love that. I also love that there are probably an endless number of ways to remix a panzanella.

This year, I'm shining a light on an Ellie Krieger take starring grape tomatoes. First, she swaps in some cucumbers, which pull out the tomatoes' vegetal flavors. Next, she calls for whole-grain bread, which offers its nutty flavors. And in a final act of genius, the recipe calls for a can of white beans. Creamy and soft, they add heft and protein to what is usually a light first course. Thanks to these tweaks, Ellie's variation is main course material.

Today's recipe

Photos by Dixie D. Vereen for The Washington Post

Panzanella With White Beans

If you don't care for cucumbers >> Consider adding chopped or shaved zucchini instead.
No white beans? >> Try crispy chickpeas, toasted pine nuts or extra whole-grain bread.
Out of basil? >> Use parsley or more thyme.

Storage Notes: Refrigerate for up to 1 day.

For easy printing and scaling, view this recipe in our Recipe Finder.

Servings: 4
Total time: 20 mins, plus 20 mins resting time

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 1/2 cups cubed crusty whole-grain bread (1/2-inch cubes)
3 cups grape tomatoes, quartered
1 medium English (seedless) cucumber, cut into 1/2-inch dice
One 15-ounce can no-salt-added small white beans or Great Northern beans, drained and rinsed
2 scallions (white and green parts), sliced thinly on the diagonal
1 1/2 teaspoons chopped fresh thyme (may substitute 1/2 teaspoon dried thyme)
1 1/2 tablespoons red wine vinegar
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
8 large fresh basil leaves

Steps

1. In a medium skillet over medium heat, heat 1 tablespoon of the oil until shimmering. Add the bread cubes and toss to coat. Cook, stirring occasionally, until toasted and crisp, about 6 minutes. Remove from the heat and let cool in the pan.

2. In a large bowl, toss together the tomatoes, cucumber, beans, scallions and thyme. Drizzle with the remaining 3 tablespoons of oil and the vinegar, season with the salt and pepper, and toss to coat.

3. About 20 minutes before serving, add the toasted bread cubes to the bowl. Tear the basil leaves into small pieces, letting them fall into the bowl, then toss to incorporate.

From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Bonnie S. Benwick.

Nutrition information per serving: Calories: 300; Total Fat: 15 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 430 mg; Carbohydrates: 35 g; Dietary Fiber: 7 g; Sugar: 5 g; Protein: 10 g.