Tomato Bean Salad

Another week of triple digit temps means another great week for a no-cook, one-dish meal of a salad.  I love a good panzanella and this is an easy and delicious variation on the traditional bread dish.

Tomato Bean Salad

4 hoagie rolls 

olive oil

sea salt

1/2 cup fat-free Caesar dressing

1/4 cup packed basil leaves, cut into thin strips

1 teaspoon fresh lemon juice

1 (19-oz) can cannellini beans, rinsed and drained

1 large tomato, chopped

1/2 medium sweet onion, diced

4 cups chopped romaine lettuce
shredded Parmesan cheese

Preheat oven to 400 degrees.  Line a baking sheet with foil and lightly spray with a non-stick cooking spray.  Cut hoagie rolls into 1-inch cubes and scatter onto baking sheet, drizzle with olive oil, sprinkle with salt, and toss gently so that all cubes are reasonably coated.  Bake at 400 degrees 8-10 minutes until lightly toasted.

Mix dressing, basil and lemon juice together in a small bowl.  In a large bowl, combine beans, chopped tomato, and diced onion; add bread cubes.  Pour dressing over mixture and stir to coat well.  Chill for one hour.

When ready to serve, toss with chopped romaine lettuce and sprinkle with shredded cheese.

On a personal note ... although I love a bread salad I do not like soggy bread.  I stored the toasted bread cubes in a storage bag and added just before serving.

But that's just me ...

This post is linked up at 
Trick or Treat Tuesday
Weekend Potluck #26
Six Sisters' Strut Your Stuff Saturday 
Mix It Up Monday!