Green Bean and Tomato Panzanella Salad Recipe
Prep Time:
10 minutes
Cook Time:
23 minutes
Servings:
4 Servings
Ingredients
  • 1 clove garlic, grated
  • ½ teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup olive oil
  • ¼ cup olive oil, plus more as needed
  • 10 ounces sourdough bread, sliced into 1-inch pieces
  • 1 shallot, thinly sliced
  • 1 head of frisée, torn into pieces
  • 1 pound green beans, trimmed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ pound cherry tomatoes, or about 2 cups
Directions
  1. To make the dressing, whisk together the garlic, Dijon mustard, vinegar, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl.
  2. Slowly drizzle ¼ cup olive oil into the mixture, whisking constantly to combine.
  3. Heat ¼ cup olive oil in a skillet over medium heat.
  4. Add the bread slices and fry until just golden, about 5 minutes. Remove from the skillet.
  5. Add the shallots and sauté until softened, about 3-5 minutes. Remove from the heat.
  6. Add the bread and shallot to a bowl.
  7. Add the frisée to the bowl and toss with toasted bread, shallot, and half of the dressing.
  8. Return the skillet to the heat. If needed, add more oil.
  9. Add the green beans and spread into a single layer. Cook, stirring only occasionally, until blistered, about 10 minutes.
  10. Season the beans with salt and pepper.
  11. Add the green beans to a serving plate and return the skillet to the heat.
  12. Add the tomatoes to the skillet.
  13. Cook, stirring only occasionally, until blistered, about 5 minutes.
  14. Add the tomatoes to the serving platter.
  15. Combine with the prepared bread mixture. Add the remaining dressing, if desired.