master-cooks | Green Bean And Tomato Panzanella Salad Recipe

The Green Bean and Tomato Panzanella Salad is a vibrant and refreshing dish that combines the crispness of green beans with the juiciness of ripe tomatoes, making it perfect for a light summer meal. To prepare this salad, start by blanching the green beans until they are tender yet still crisp, then cool them in ice water to preserve their bright color. Meanwhile, cut day-old bread into cubes and toast them until golden brown, allowing them to absorb the salad's flavors without becoming soggy. In a large bowl, combine the green beans, chopped tomatoes, and toasted bread cubes. Add thinly sliced red onion for a subtle bite and a handful of fresh basil leaves for an aromatic touch. The dressing is a simple vinaigrette made from olive oil, red wine vinegar, salt, and pepper, which is whisked together and poured over the salad. Toss everything gently to ensure the ingredients are well coated and the flavors meld together beautifully. Let the salad sit for a few minutes before serving, allowing the bread to soak up the dressing. This Green Bean and Tomato Panzanella Salad is a delightful blend of textures and flavors, offering a taste of the Mediterranean in every bite.

Gathering ingredients for a green bean and tomato panzanella salad

The dressing for panzanella consists of ingredients you likely already have, including red wine vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Be sure to save some olive oil, salt, and pepper for the vegetables as well. Pick up a small loaf of sourdough and allow it to dry out for a day or so to achieve a slightly chewy texture. For the produce, you'll need a shallot, a head of frisée, trimmed green beans, and cherry tomatoes. As with many straightforward Tuscan recipes, the quality of the ingredients is crucial: choose the freshest vegetables you can find.

Step 1: Whisk the dressing together

To prepare the dressing, combine the garlic, Dijon mustard, vinegar, ½ teaspoon of salt, and ½ teaspoon of pepper in a small bowl and whisk until well blended.

Step 2: Whisk the oil into the dressing

Gradually pour in ¼ cup of olive oil while whisking continuously to blend the ingredients together.

Step 3: Heat up a skillet

Warm ¼ cup of olive oil in a skillet over medium heat.

Step 4: Fry the bread pieces

Place the bread slices in the skillet and cook until they are lightly golden, approximately 5 minutes. Then, take them out of the skillet.

Step 5: Sauté the shallots

Incorporate the shallots and cook until they become tender, approximately 3-5 minutes. Take off the heat.

Step 6: Reserve the shallot and bread

Place the bread and shallot into a bowl.

Step 7: Toss the base of the salad together

Combine the frisée in the bowl and mix it with the toasted bread, shallot, and half of the dressing.

Step 8: Return the skillet to the heat

Place the skillet back on the heat. If necessary, add additional oil.

Step 9: Blister the green beans

Incorporate the green beans and arrange them in a single layer. Sauté, stirring infrequently, until they are blistered, approximately 10 minutes.

Step 10: Season the green beans

Add salt and pepper to the beans for flavor.

Step 11: Remove green beans to serve

Transfer the green beans to a serving dish and place the skillet back on the heat.

Step 12: Add the tomatoes to the skillet

Incorporate the tomatoes into the skillet.

Step 13: Cook until blistered

Sauté, stirring infrequently, until charred, approximately 5 minutes.

Step 14: Add to the green beans

Place the tomatoes on the serving platter.

Step 15: Toss with prepared salad

Mix in the prepared bread mixture. If you like, add the rest of the dressing.

Can green bean panzanella be made in the oven?

This green bean panzanella is perfect for stovetop preparation, allowing you to blister the green beans and tomatoes while maintaining better control over the toasting of the bread. However, if you need to clear space on the stove, you can also prepare it in the oven.

To do so, preheat the oven to 350°F. Arrange the bread and shallots on a baking sheet and drizzle with oil. Roast for 5-10 minutes, or until the bread turns golden and the shallots become tender. Once done, remove from the oven and set aside, then increase the temperature to 425°F. Add the green beans and tomatoes to the baking sheet, seasoning with salt, pepper, and olive oil. Roast until they are blistered and tender, about 10-15 minutes.

Next, combine the salad as directed, starting with the cooled bread, shallots, and frisée, then mixing in the roasted green beans and tomatoes. This method not only frees up your stovetop but also allows you to keep your hands free, making it easier to serve this as a side salad alongside more elaborate main dishes.

How do I serve and store green bean panzanella?

Green bean panzanella is an excellent dish for summer, thanks to its vibrant and refreshing flavors. It can be enjoyed as an appetizer or a side during large gatherings with friends and family. This vegetable-rich salad pairs wonderfully with creamy pasta or hearty mains like reverse-seared steak (or you can serve all three for a truly indulgent meal). For a wintertime option, consider pairing it with a hearty beef stew or white chicken chili.

While panzanella is fundamentally a dish that utilizes day-old ingredients, the flavors don’t hold up well for leftovers. The dressing, though light, seeps into the bread and can lead to sogginess over time. There’s a delicate balance between chewy and soggy, so it’s best to enjoy the bread before it crosses that line and compromises the salad. If you want to prepare it in advance, consider making each component separately and then combining them with the dressing just a few minutes before serving.

Green Bean And Tomato Panzanella Salad Recipe