Tuscan Panzanella Salad

Name: Tuscan Panzanella Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters balsamic vinaigrette; 539 grams can cannellini beans, rinsed and drained; 237 milliliters sweet grape tomatoes; 79 milliliters pitted Kalamata olives, cut in half; 283 grams bag romaine and leaf lettuce mix; 118 milliliters thinly sliced red onion

The recipe Tuscan Panzanella Salad could satisfy your Mediterranean craving in roughly 10 minutes. One portion of this dish contains around 7g of protein, 8g of fat, and a total of 188 calories. For 88 cents per serving, you get a side dish that serves 6. If you have balsamic vinaigrette, onion, romaine and leaf lettuce mix, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet.

Instructions

Toss all ingredients except vinaigrette in large bowl.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

Pour vinaigrette over salad; toss to coat.

Ingredients you will need

Vinaigrette

Equipment

Bowl

Ingredients

Servings:

79milliliters

balsamic vinaigrette 539grams

can cannellini beans, rinsed and drained 237milliliters

sweet grape tomatoes 79milliliters

pitted Kalamata olives, cut in half 283grams

bag romaine and leaf lettuce mix 118milliliters

thinly sliced red onion

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.