Picnic Panzanella with Heirloom Tomatoes, Cannellini beans, Watercress and Garlic Dijon Dressing (Gluten-free, Vegan) Serves 4
- (15 oz.) can cannellini beans, drained
- 2 small garden cucumbers, cubed
- 2 heaping cups heirloom cherry tomatoes, halved
- 5 bread slices (gluten-free or otherwise)
- 2 garlic cloves, one whole + one minced
- 1 tablespoon olive oil
- 8 oz heirloom tomatoes
- 1 cup watercress
- 1/2 lemon, zest and juice
- Maldon sea salt, to taste
- Fresh ground pepper, to taste
Preheat over to 400 degrees. Add bread slices to foil-lined baking sheet and bake until charred and browned. Rub with raw garlic clove and sprinkle with sea salt. Set aside to cool.
In a large mixing bowl, combine cubed cucumber, 1 garlic clove (minced), tomatoes, lemon zest and juice, and white beans.Cut charred bread into cubes and add to large bowl. Fold in bread, watercress and dressing, making sure to coat everything well. Sprinkle with sea salt and fresh ground pepper. Serve immediately!
Everyday Garlic Dijon Vinaigrette
- 2 tablespoons dijon mustard
- 2 tablespoons balsamic vinegar
- 2 teaspoon lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon maldon sea salt
- 1 garlic clove, minced
In a small mason jar or bowl, whisk together dijon, vinegar, lemon juice, olive oil and sea salt. Add minced garlic and stir very well, or if using a mason jar, shake very well until emulsified.
