Panzanella Salad with Le Moine Cheese

Panzanella Salad with Le Moine Cheese
  • 4 servings
  • 0:25 Preparation
  • 0:30 Cooking
  • 2:55 Total Time


Add all
  • 3 cups
    (750 mL)

    ciabatta or country bread, cut into 1 in. (2.5 cm) cubes

  • 125 ml + 45 mL

    extra virgin olive oil

  • 2

    red peppers, halved

  • 19 oz
    (540 mL)

    white beans

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 8

    ripe tomatoes, cubed

  • 1

    big cucumber, peeled and cubed

  • 1

    small red onion, sliced thin

  • 1/2 cup
    (125 mL)

    pitted black olives

  • 1 cup
    (250 mL)

    cubed le moine cheese

  • chopped fresh basil to taste

  • Salt and freshly ground pepper to taste


Preheat oven to 400°F (200°C).

Toss bread cubes with 3 Tbsp. (45 mL) olive oil until well-coated.

Spread them on a baking sheet and brown about 10 minutes in the oven.

On a baking sheet, roast halved peppers cut-side down about 20 minutes, until skin blackens.

Cool in a paper bag or wrapped in foil. Peel and cube. Set aside.

Thoroughly rinse and drain white beans. Set aside.

In a large bowl, whisk 1/2 cup (125 mL) olive oil with balsamic vinegar. Salt and pepper.

Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and cheese.

Toss until all ingredients are coated with dressing.

Refrigerate for about 2 hours to saturate all ingredients with dressing.

Add basil just before serving.

Adjust seasoning and serve chilled.


Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007