Bruschetta and Bean Panzanella

Turn the iconic Italian appetiser into a tasty and nutritious salad with this Bruschetta and Bean Panzanella



  1. Preheat your oven to 200°C and line a sheet pan with parchment/ baking paper.
  2. In a bowl, combine the ciabatta with the 2 tbsp of olive oil, mixed herbs, and a pinch of salt and pepper. Mixed until the bread is lightly coated in oil. Spread the bread over the prepared baking sheet in a single layer and place into the oven. Bake for 10 to 15 minutes or until the edges are lightly browned. Remove from the oven and allow to cool for a few minutes.
  3. Meanwhile place the remaining ingredients into a large salad bowl. Add the cooled ciabatta croutons, drizzle with a little olive oil and toss together. Add salt and pepper to taste. Serve.
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