Panzanella with White Beans and Buffalo Mozzarella

A summery bread salad main course from Tuscany: crispy ciabatta, aromatic tomatoes and white beans are tossed with basil and olive oil. Buffalo mozzarella makes the salad filling.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Ciabatta from the day before
• 400 g Tomatoes
• 0.5 pc Cucumber
• 0.5 pc Red onion
• 1 can White beans (drained)
• 125 g Buffalo mozzarella
• 50 g Black olives, pitted
• 1 bunch Basil
• 1 pc Garlic clove
• 4 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Cut the ciabatta into roughly 2 cm cubes, spread them on a baking sheet and drizzle with 1 tbsp olive oil. Toast in the oven for about 10 minutes until golden brown.
3. Roughly dice the tomatoes, halve the cucumber, remove the seeds and cut into pieces. Slice the onion into thin rings.
4. Rinse the white beans and let them drain. Drain the mozzarella and tear it into rough pieces.
5. Halve the garlic, pick the basil leaves and tear them roughly.
6. Mix the tomatoes, cucumber, onion, beans and olives in a large bowl.
7. For the dressing, whisk 3 tbsp olive oil with the vinegar, salt and pepper. Let the garlic halves steep in it briefly, then remove them.
8. Pour the dressing over the salad and fold in the bread shortly before serving so it stays crispy.
9. Scatter the mozzarella over the top, sprinkle with the basil and serve immediately.