Tuscan Panzanella Recipe
- 4 slices crusty Italian bread, 3/4-inch thick, cut into bite-size pieces
- 1 (19 ounce) can 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
- 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® Gourmet Collection® Minced Garlic
- 1 teaspoon McCormick® Gourmet Collection® Basil Leaves
- 1 teaspoon McCormick® Gourmet Collection® Ground Mustard
- 1/2 teaspoon McCormick® Gourmet Collection® 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 onions 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.
