TUSCAN PANZANELLA

Panzanella is the Italian word for bread salad. This unique, delicious recipe will transport you to the Tuscan countryside. Crusty Italian bread soaks up the tangy, robust dressing. White kidney beans and mozzarella cheese provide protein and combine with red bell peppers and onion to give the salad an authentic flair.

4 slices crusty Italian bread, 3/4-inch thick, cut into bite-size pieces
1 can (19 ounces) white kidney beans, drained and rinsed
8 ounces mozzarella cheese, cut into 3/4-inch cubes
1 red bell pepper, seeded and cut into thin strips
1 small red onion, cut into slivers (about 1/2 cup)
2 cups field greens
MARINADE:
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons McCormick® Minced Garlic
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Crushed Red Pepper

Preheat oven to 350 degrees F.

Place bread cubes in single layer on baking sheet. Bake 15 minutes, or until toasted.

Combine kidney beans, mozzarella, bell pepper, and onion in a large bowl.

Combine marinade ingredients in a medium bowl. Pour over bean mixture; toss to mix well.

Add bread to bean mixture; toss to mix well.

Let mixture stand 30 minutes to 1 hour, stirring occasionally.

Serve over field greens.

Makes 6 (1 2/3 cup) servings
Source: McCormick