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Active Time
35 min
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Total Time
1 hr
This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.
Ingredients
Makes 6 to 8 servings
Step 1
安排烤箱架在ov上下三分之二en and preheat oven to 425°F.
Step 2
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
Step 3
Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
Step 4
While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
Step 5
Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.
Leave a Review
Reviews (42)
Back to TopDo not be deceived by all these four star reviews. Yes, this is a tasty salad,but one that requires more time than I care to spend for a "throw it together" salad. Recognizing the origin of this salad (using leftover bread and using what Italians already had in their kitchen), this is anything but simple and lots of effort for an OK result. Roasting the vegetables, toasting the bread, making the dressing...all add up to lots of pans, lots of chopping and an extraordinary amount of prep. Just didn't think the result was worth all of the time it took for preparation. Next time, I'll definitely skip the roasting and simply make a salad with stale bread, tomatoes, feta (the mozzarella is more authentic, but a bit to bland for me) and fresh blanched green beans with a few kalamata olives for added zing.
gparzy
Northbrook, Il
6/20/2016
Was a great summer meal. Grilled portabellas, bell peppers and bread (one french baguette) and added to salad. Used champagne vinegar instead of white balsamic. Delicious!
rtwomey
San Diego, CA
6/29/2013
This was outstanding! I added sautéed chicken. I added some of the pan juices to the meal. Fantastic. Bacon or pancetta would be good too. Double or triple garlic. Definitely 10 mins. with the tomatoes in the oven. NO longer. I sautéed green beans first for a few minutes, then roasted the rest of the way. Would make this over and over!!!!!
hhughes
6/4/2013
我有几个问题写的食谱. I agree with the other reviewers that its way too much bread and not enough garlic, so I modified that immediately. I had to toss out my first batch of roasted tomatoes because at 8 minutes they were already mush and disintegrating. I can't believe recipe says 12-16 minutes. Even for the beans 12 minutes was ample. Next time I would drop that to 10 minutes, (though the beans I used were very thin.) I used 8 oz feta cut in cubes, regular (brown) balsamic and added a roasted yellow bell pepper. I skipped capers because another dish I was serving had them, but would have added them otherwise. This seems best at room temperature, so if you make it early allow time to take it out of fridge to warm up a bit. I added bread cubes last and saved extra bread so can have leftovers today without soggy bread.
frieswiththat
Ft Lauderdale, FL
1/23/2012
Who says vegetarian meals are all rabbit food? This dish is fantastic: a real standout on this site. I made the dish exactly as written, including with white balsamic, and it worked out fine. I understand the point made by others about less bread, more garlic. That could help the recipe even more, but I didn't think the proportions were out of whack as written. Fantastic.
zepcom
Toronto, ON
9/17/2011
Was I on drugs when I wrote my first anonymous review of this? Four freaking stars all the way! The boy and I drool when we even think about this recipe. I do only use one small baguette, but everything else as is, white balsamic and all. The bomb, the end.
sbartelt
Beautiful Lynn, Massachusetts
6/15/2011
Really good. Served with barbecued boneless, skinless chicken breasts. Made for a great meal. Even my 18-year-old son liked it.
Anonymous
Cedarburg, WI
9/19/2010
This is my go to recipe whenever I have vegetarians over. I used less bread and extra garlic, which I think is a must. I also used half red basil which gave it a nice colour. The flavours come together really well and it makes for a great one dish meal.
hungry_chef
Toronto, ON
8/16/2010
Excellent. Recommend using more garlic. Great as leftovers, don't add the bread until the last minute.
qlatifi
Washington, DC
2/20/2010
Uhhhhh-mazing! I happen to be living overseas, and couldn't access fresh basil, mozzarella, capers or balsamic. HOWEVER, even with dried basil, some regular Turkish white cheese, and a splash of white vinegar, it was great. Highly recommended, and I can't wait until I have a grocery store near me to do this the right way! Also, like others suggested, I pan-sauteed the green beans quickly with just some olive oil. I had oversalted my bread cubes, so it worked out perfectly in balancing it out.
Anonymous
Baghdad, BAHHH!
2/8/2010
The melding of the variety of flavors was delicious. Who would have guessed?Used grated cheese instead of diced.
pssalmen
Redondo Beach, CA
8/27/2009
Quick pan fry beans with chopped shallot. Used whole wheat bread instead of french. Zucchini instead of green beans. Still amazing and that what I had in stock.
srajpara
Santa Monica, CA
6/22/2009
This recipe has been a star in my kitchen since the day I clipped it from my June 2006 issue of Gourmet. Always delicious.
kilikinacr
norwood, ma
11/16/2008
Delicious. I have used this as an easy recipe when teaching cooking lessons too!
kimbetmar
New York, NY
10/16/2008
Excellent recipe. I will definitely make this again.
Anonymous
New Brunswick, NJ
8/7/2007
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