picnic panzanella

I love picnics.  It gets so hot in the summer, and I'm a massive wimp in the heat, that we really only have picnics when we go to concerts in the park.  By then, the sun has gone down a bit and you don't have to worry about sweating to death.  So much nicer.

I would much rather bring a picnic to these kind of events than stop and get take out to bring.  And let's face it, the picnic from home is almost always healthier and cheaper.  Score.

You can't go wrong with fruit, cookies, etc. but my summer staple is always going to be panzanella.  The boys always get plenty of protein with grilled chicken, fried chicken, some type of protein heavy meat dish.  As a vegetarian I don't have as many options.  This panzanella has white beans in it for added protein, and they pair nicely with the Italian style salad.  I bring the veggies, dressing, and croutons packaged separately to prevent everything getting soggy, and I mix them on site.  Just make sure there is room in the veggie container to add in the dressing and croutons.

I am massively obsessed with my Snapware sets I found at Costco.  No more worrying about liquids spilling out of ancient tupperware.  These suckers won't leak a single drop.  Sweet.

I bring the veggies, dressing, and croutons separately and add the dressing and croutons into the veggie container when I get to the location.  Then they have a short time to marinate together without getting soggy.  There is nothing grosser than soggy croutons.

I love this recipe.  It's quick, easy, healthy, cheap, and everyone loves it.  What's not to love?  This was inspired by the Barefoot Contessa.

print recipe

picnic panzanella

by Liesl July-5-2014

Italian bread salad perfect for picnics

Ingredients

• 15 oz can white beans, rinsed and drainer
• 1 cup cherry tomatoes, cut in halves
• 1 cucumber, sliced and seeded
• 1 red bell pepper, chopped
• 1/3 red onion, sliced thin and halved
• 1/2 cup basil, chopped
• 1/2 cup olive oil, separated
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 2 tsp garlic
• 1 tsp pepper
• 2 cups good bread, cubed
• 1/2 tsp salt
• 1 tsp oregano

Instructions

1. Cut up all your veggies, making sure to get rid of bell pepper and cucumber seeds. Store in large sealed container with the basil and beans.2. In a small sealable container add 1/3 cup olive oil, the red wine vinegar, mustard, pepper, oregano, and garlic. Seal and shake to combine.3.Heat a pan over medium high heat and add remaining olive oil and some garlic. In multiple batches to prevent crowding, toast the bread cubes. All sides should be browned. You might have to add some additional olive oil to the pan partway through. Once cooled, store the croutons in a sealable container.4. Once you plan on eating soon, mix the dressing and croutons into the larger vegetable container and let the flavors meld for a few minutes before eating.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 4-6 servings