A combination of two recipes. http://www.midwestliving.com/recipe/panzanella-bread-salad-with-summer-vegetables/ and http://12tomatoes.com/vegetarian-recipe-panzanella-salad/
Ingredients: [‘fresh green beans’, ‘italian bread’, ‘olive oil’, ‘tomatoes’, ‘cucumber’, ‘roasted sweet red pepper’, ‘red onion’, ‘kalamata olive’, ‘fresh basil leaf’, ‘olive oil’, ‘red wine vinegar’, ‘dijon-style mustard’, ‘garlic cloves’, ‘sea salt’, ‘cracked black pepper’, ‘salt and black pepper’]
Quantity of Ingredients: [“1/4 lb fresh green beans”,”4 cups crusty country Italian bread, cut into 1-inch cubes “,”1 tablespoon olive oil”,”4 cups tomatoes, and cut into 1-inch chunks “,”1 small cucumber, peeled, halved, seeded, and sliced 1/2-inch chunks “,”1 roasted sweet red pepper, cut into bite-size strips “,”1/2 of a small red onion, thinly sliced “,”1/4 cup pitted kalamata olive, halved “,”1/4 cup torn fresh basil leaf”,”1/4-1/2 cup olive oil”,”2 tablespoons red wine vinegar”,”1 teaspoon dijon-style mustard”,”2 garlic cloves, minced “,”1/2 teaspoon sea salt”,”1/8 teaspoon cracked black pepper”,” sea salt and black pepper”]
Number of Servings: 6
Steps: [‘Preheat the oven to 400 degrees F.’, ‘Put the bread cubes in a large bowl and drizzle them with about 2 tablespoons of olive oil. Season with salt and pepper to taste, then toss everything together until the bread is evenly coated.’, ‘Lightly grease a baking sheet and put the cubes onto the sheet. Bake them for about 15 minutes, tossing halfway through, until they are golden brown. Then, set them aside to cool.’, ‘Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer to a bowl of ice water. When chilled, drain and set aside.’, ‘In a large serving bowl combine beans, bread, tomatoes, cucumber, sweet peppers, red onion, olives and basil.’, ‘For dressing: In a small bowl combine the olive oil (I use 1/2 cup, but it you want less, use less), the vinegar, mustard, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to combine. Pour half of the dressing over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand for 30 minutes.’, ‘When ready to serve, toss again. Sprinkle with additional salt and pepper, if you like.’]