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French in a Flash: Niçoise Panzanella Bread Salad Recipe
Ingredients (14)
- 6 cups day-old bread, cut in 1-inch cubes
- The juice and zest of 1 lemon
- 5 tablespoons extra virgin olive oil
- 1 tablespoon roughly chopped fresh thyme
- Kosher salt
- Freshly cracked black pepper
- 7 ounces haricots verts, halved and blanched until tender crisp
- 45 cherry tomatoes, halved
- 30 Kalamata olives, pitted and halved
- 12 anchovy fillets in olive oil, drained and roughly chopped
- 1 cup baby arugula, roughly chopped
- 2 tablespoons roughly chopped fresh basil
- 2 tablespoons roughly chopped flat leaf parsley
- 1 5-ounce can of albacore in olive oil, drained
Directions
Learn how to make this recipe at Serious Eats