Green Bean And Tomato Panzanella Salad Recipe

Panzanella originated in Italy, where it's said that farmers used extra seasonal vegetables and old bread to make a new meal and avoid waste. Usually considered a salad, the stale bread and veggies are lightly coated in a vinaigrette that gives the mixture a tangy, bright flavor. The bread plays a slightly bigger role than the typical crouton, folding in as a salad component rather than a mere topping. With the bread tossed in with the vinaigrette, it takes on a slightly wet (but not quite soggy) texture.

This green bean and tomato panzanella salad recipe developed by Michelle McGlinn focuses on summery vegetables and bright, crunchy flavors. Sourdough bread is lightly toasted for extra crunch and mixed with leafy frisée and a classic vinegar-based panzanella dressing. Combined with softly sautéed shallots and blistered green beans and tomatoes, the salad is snappy, bold, and perfect for long days in the sun.

The dressing for panzanella is made out of ingredients you may already have on hand, such as red wine vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Hang on to the olive oil, salt, and pepper for the vegetables, too. Grab a small loaf of sourdough and let it dry out for a day or so to get slightly chewy. As for produce, you'll need a shallot, a head of frisée, trimmed green beans, and cherry tomatoes. As with many simple Tuscan dishes, quality is important: Buy your vegetables as fresh as possible.

To make the dressing, whisk together the garlic, Dijon mustard, vinegar, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl.

Slowly drizzle ¼ cup olive oil into the mixture, whisking constantly to combine.

Heat ¼ cup olive oil in a skillet over medium heat.

Add the bread slices and fry until just golden, about 5 minutes. Remove from the skillet.

Add the shallots and sauté until softened, about 3-5 minutes. Remove from the heat.

Add the bread and shallot to a bowl.

Add the frisée to the bowl and toss with toasted bread, shallot, and half of the dressing.

Return the skillet to the heat. If needed, add more oil.

Add the green beans and spread into a single layer. Cook, stirring only occasionally, until blistered, about 10 minutes.

Season the beans with salt and pepper.

Add the green beans to a serving plate and return the skillet to the heat.

Add the tomatoes to the skillet.

Cook, stirring only occasionally, until blistered, about 5 minutes.

Add the tomatoes to the serving platter.

Combine with the prepared bread mixture. Add the remaining dressing, if desired.

This green bean panzanella is ideal to make on the stove because you can blister the green beans and tomatoes and better control how toasted the bread becomes. This can, however, be made in the oven if you need to free up space on the stove. 

To do this, heat the oven to 350 F. Spread the bread and shallots on a baking sheet and drizzle with oil. Roast for 5-10 minutes, or until the bread is golden and shallots are soft. Remove from the oven and set aside, then crank the heat to 425 F. Add the green beans and tomato to the baking sheet and drizzle with salt, pepper, and olive oil. Roast until blistered and soft, about 10-15 minutes. Then, toss the salad together as written, beginning with the cooled bread, shallot, and frisée and combining with the roasted green beans and tomatoes. Using this method frees up your stovetop and, importantly, your hands, meaning you can serve this as a side salad to more complicated mains.

Green bean panzanella is a great summertime dish because of its bright and fresh flavors. Serve panzanella as an appetizer or a side dish during big dinners with friends and family. The vegetable-heavy salad pairs best with a creamy pasta, or with meaty mains like reverse-seared steak (or serve all three together for a serious feast). If serving for a cold-weather meal, try pairing it with chunky beef stew or white chicken chili.

Though panzanella at its core is a dish made up of day-old ingredients, the combination together doesn't fare well for next-day eats. The dressing, while minimal, soaks into the bread and causes sogginess over time. There's a fine line between chewy and soggy, and the bread must be eaten before crossing the line and ruining the salad. That being said, if you'd like to make-ahead, prepare all the elements separately, then toss with dressing just a few minutes prior to serving.