A protein-rich summer panzanella with juicy tomatoes, peaches, sourdough, and cannellini beans.
1 cupCannellini Beans
220 gTomatoes
180 gPeach
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
12 gBasil
90 gSourdough Bread
1.5 tbspRed wine vinegar
1.5 tbspDressing oil
To tasteSalt
To tasteBlack Pepper
Tear sourdough into chunks and toast in a dry pan for 5 minutes until crisp.
Cut tomatoes and peaches into wedges, then season with salt and black pepper.
Whisk red wine vinegar and dressing oil, then toss with tomatoes, peaches, beans, basil, and toasted bread.
Rest the panzanella for 5 minutes so the bread absorbs the juices.