Summer screams for dishes that are fresh, easy to whip up, and ready to grab from the fridge when hunger strikes. That’s why I’m head over heels for two Tuscan inspired salads: a hearty bean salad and a vibrant Panzanella. These make ahead wonders are my go to for picnics, backyard barbecues, or quick weeknight dinners. They’re full of rich flavors, keep well for grab and go lunches, and the best news is are even more delicious after a day or two in the fridge. Below are the five basic building blocks which make these salads irresistible and are all based on Tuscany’s secret for being able to create something great out of modest ingredients.
1. The Heart and Soul of Beans
Tuscan Bean Salad Recipe 5
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Sharp Chef’s Knife
- 1 Colander For rinsing beans
- 1 Whisk or fork For dressing
Ingredients
Main
- 2 cans 15 ounces each white kidney or cannellini beans, rinsed and drained
- 1 jar 6-1/2 ounces marinated artichoke hearts, undrained
- 1 cup roasted sweet red peppers cut into 1-inch strips
- 3/4 cup sliced ripe olives
- 1/2 cup chopped red onion
- 1/4 cup oil-packed sun-dried tomatoes chopped
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh basil leaves thinly sliced
Instructions
- Rinse and thoroughly drain the white kidney or cannellini beans using a colander.
- Prepare the vegetables: cut the roasted sweet red peppers into 1-inch strips, chop the red onion, and finely chop the oil-packed sun-dried tomatoes.
- In a large mixing bowl, combine the rinsed beans, undrained marinated artichoke hearts, roasted red peppers, sliced ripe olives, chopped red onion, and chopped sun-dried tomatoes.
- In a small separate bowl, whisk together the olive oil, white balsamic vinegar, salt, and pepper to create the dressing.
- Pour the prepared dressing over the bean and vegetable mixture in the large bowl.
- Add the thinly sliced fresh basil leaves to the mixture.
- Gently toss all ingredients together until everything is well combined and coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
- Before serving, give the salad a final gentle toss and taste, adjusting salt, pepper, or vinegar if needed.
Notes
The foundation of the Tuscan bean salad is the beans, and they provide a deep texture as well as a huge amount of protein. I prefer to use canned cannellini beans because their rich, meaty flavor is ideal. If the store happens to be out of cannellini, don’t worry Great Northern or Navy beans are just as good substituted in its place, offering that full base.
Summer Fruit Panzanella Recipe
Equipment
- 2 Mixing Bowls For combining fruit and croissant mixture separately.
- 1 Baking Sheet For toasting the croissant cubes evenly.
- 1 Whisk or Spoon For mixing sugar and cinnamon with fruit.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Rubber Spatula or Tongs For tossing ingredients gently.
Ingredients
Main
- 1/4 cup plus 1 tablespoon sugar divided
- 5 cups mixed summer fruit see note
- 1/2 tablespoon cinnamon
- 6 tablespoons unsalted butter melted
- 4 cups cubed croissants see note
- 2 tablespoons chopped fresh mint
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, gently toss the mixed summer fruit with 1/4 cup sugar and cinnamon; set aside to macerate.
- In a separate bowl, melt the unsalted butter.
- Add the cubed croissants to the melted butter and toss gently to coat evenly.
- Spread the buttered croissant cubes in a single layer on a baking sheet.
- Toast the croissants in the preheated oven for 8-10 minutes, or until golden brown and slightly crispy, stirring halfway through.
- Remove the toasted croissants from the oven and let them cool slightly.
- Add the cooled toasted croissants to the bowl with the macerated fruit.
- Sprinkle with the remaining 1 tablespoon of sugar and chopped fresh mint.
- Gently toss all ingredients together and serve immediately.
Notes
Chickpeas add a nutty richness and make the salad hearty enough to be eaten as a self sufficient lunch or as a great accompaniment to grilled chicken, fish, or roasted vegetables. Dried beans are a great choice if you are a traditionalist. Rinse them, add a bay leaf, and cook for 1–3 hours until they’re cooked through, then allow them to cool completely. This flexibility allows you to use what you have at home and make the dish filling and satisfying.
2. Texture and Bite from Grains
Pearl barley salad with squash
Equipment
- 1 Large Saucepan For cooking pearl barley
- 1 Roasting Tin or Baking Sheet For roasting squash
- 1 Large Mixing Bowl For assembling the salad
- 1 Chef’s knife For chopping and slicing ingredients
- 1 Cutting Board For safe and efficient preparation
Ingredients
Main
- 175 g pearl barley
- 1 kg peeled squash or 1 butternut squash unpeeled
- 3 tbsp olive oil
- zest and juice 1 orange
- 4 tbsp red wine vinegar
- ½ red onion thinly sliced
- small bunch mint chopped, reserving a few leaves to serve
- small bunch flat-leaf parsley chopped, reserving a few leaves to serve
- 2 handfuls rocket
Instructions
- Preheat your oven to 200°C (400°F) or Gas Mark 6 for roasting the squash.
- Cook the pearl barley in a large saucepan of boiling water according to package instructions until tender but still al dente; drain well and let cool.
- Cut the squash into even 2-3 cm chunks, toss with 1 tbsp of olive oil on the roasting tin, and roast for 20-25 minutes until tender and lightly caramelized.
- While the squash roasts, prepare the dressing: in a small bowl, whisk together the remaining 2 tbsp of olive oil, the orange zest, orange juice, and red wine vinegar.
- Thinly slice the half red onion. Chop the mint and flat-leaf parsley, reserving a few leaves from each for garnish.
- In a large mixing bowl, combine the cooled pearl barley, roasted squash, and thinly sliced red onion.
- Pour the prepared dressing over the barley and squash mixture, tossing gently to ensure everything is evenly coated.
- Add the chopped mint and parsley to the salad and toss once more.
- Just before serving, fold in the two handfuls of rocket leaves.
- Garnish the salad with the reserved mint and parsley leaves.
Notes
Pearl barley provides a wonderful chew to the bean salad, offsetting the softness of the beans. It’s inexpensive, cooks faster than hulled barley, and soaks up dressing like mad. For a gluten free alternative, brown rice will serve equally well, keeping the salad healthy and filling. In Panzanella, stale crusty bread right through to ciabatta or rustic Italian loaf will do. Shred it into bite sized pieces, dry it out overnight to get it nice and stale, then toss it with a drizzle of olive oil and toast at 400°F for 5–7 minutes until crispy and still chewy. This is the texture that’s so crucial it stands up to the dressing without becoming mushy, so every bite is a lovely combination of soft and crunch.
3. Brash, Mediterranean Flavors
Mediterranean Salad
Equipment
- 1 Medium Saucepan
- 1 Large Mixing Bowl
- 1 Whisk or Large Spoon For stirring and tossing
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 3 tablespoons extra-virgin olive oil plus 1/4 cup
- 2 cloves garlic minced
- 1 1-pound box Israeli couscous (or any small pasta)
- 3 cups chicken stock
- 2 lemons juiced
- 1 lemon zested
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil leaves
- 1/2 cup chopped fresh mint leaves
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds toasted
Instructions
- In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
- In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
- Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Notes
Dried tomatoes are where the wow comes in on this bean salad, injecting a sweet tart brightness that’s classically Mediterranean sunshine. I pat them dry with a paper towel so they don’t contribute too much oil, so their flavor can take center stage without overpowering the rest of the dish. Battered for 10 minutes in water and a dash of vinegar to mellow its pungency, red onion contributes rainbow crunch. For Panzanella, juicy tomatoes are ideal, vine ripened or heirloom multi coloured varieties being the center point. Chop them, then sprinkle them with kosher salt and leave them in a colander for 10–15 minutes. This extracts their juices, which concentrate their flavor and provide you with a juicy foundation for the dressing. Both of these strong tasting ingredients tie both salads to Tuscan roots, that warm, country feel in each bite.
4. Top Dressings That Tie It All Together
Straight and Farro recipes
Equipment
- 1 Saucepan For cooking farro and blanching peas
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Chef’s knife For chopping vegetables and herbs
- 1 Cutting Board For preparing ingredients safely
- 1 Whisk For preparing the dressing
Ingredients
Main
- 4 tablespoons extra-virgin olive oil divided
- 1 cup farro
- 2 cups water
- 2 teaspoons salt plus more to taste
- ½ cup toasted pistachios
- 1 leek white and light green part only, thinly sliced
- 2 medium shallots finely chopped
- ¼ cup sheep’s-milk skyr or plain Greek-style yogurt
- Zest and juice of 1 lemon
- ground black pepper
- 1 pound fresh or frozen peas blanched
- 3 scallions thinly sliced
- 2 tablespoons coarsely chopped tarragon leaves
Instructions
- Rinse farro under cold water. In a saucepan, combine rinsed farro with 2 cups water and 2 teaspoons salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender. Drain any excess liquid.
- While farro cooks, blanch fresh or frozen peas in boiling salted water for 1-2 minutes until vibrant green. Immediately transfer to an ice bath to stop cooking, then drain well.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add thinly sliced leeks and finely chopped shallots. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent but not browned.
- If not already toasted, toast pistachios in a dry pan over medium heat for 3-5 minutes until fragrant. Let cool, then coarsely chop.
- In a large mixing bowl, whisk together the sheep’s-milk skyr (or plain Greek-style yogurt), lemon zest, lemon juice, remaining 2 tablespoons of olive oil, and a pinch of salt and ground black pepper.
- Add the cooked farro, blanched peas, sautéed leeks and shallots, toasted pistachios, thinly sliced scallions, and coarsely chopped tarragon leaves to the bowl with the dressing.
- Gently toss all ingredients until thoroughly combined and coated evenly with the dressing.
- Taste the salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice to taste.
- Serve the farro salad immediately, either warm or at room temperature.
Notes
Something explosive like a good dressing is what puts these salads in high gear. For the bean salad, I combine store bought or homemade pesto, lemon juice, a sprinkle of minced garlic, a dash of white wine or champagne vinegar, and a trickle of olive oil. The combination revives the earthy beans and barley and leaves a bright, herbaceous flavor without dumping everything down. To Panzanella, I whisk a small amount of extra virgin olive oil, red wine vinegar, minced clove of garlic, a pinch of fresh thyme, and a small dab of Dijon mustard for a discreet zip. The juices extracted from salting the tomatoes are added right into the mixture, creating a depth that defies description. Both dressings retain the mixture light and crisp so every ingredient has its turn in the limelight and still holds the flavors together.
5. The Enchantment of Resting Time
Refried Beans
Equipment
- 1 Large Skillet For sautéing and cooking the beans.
- 1 Wooden Spoon or Potato Masher For stirring and mashing the beans.
- 1 Measuring Spoons For chili powder.
- 1 Measuring Cup For broth.
Ingredients
Main
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ancho chili powder or other chili powder
- 1 15-ounce can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth plus more if needed
- Salt and pepper
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
Notes
What makes such salads make ahead heroes is the manner in which their flavors mature with time. For the bean salad, combine the chilled barley, beans, chickpeas, sun dried tomatoes, and red onion with the dressing and stick it in the fridge for a day or two. The ingredients blend, creating a rich, smooth meal that tastes even better on day two. Panzanella requires less resting time 20–30 minutes after mixing so the bread doesn’t get soggy soaking up the dressing. They will both stay fresh in the refrigerator for five days (add fresh herbs like parsley or basil just before serving to maintain color). Serve at room temperature to let the flavors pop, and you’re in for a treat.
Why These Salads Steal the Show
Cooking Dried Beans recipes
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven
- 1 Large Soaking Bowl
- 1 Fine-Mesh Strainer or Colander
- 1 Wooden Spoon
- 1 Measuring Spoons
Ingredients
Main
- 1 lb 455 g dried beans (approximately 2 cups, depending on the size of the beans) – soaked 12 to 24 hours with plenty of bottled spring water
- 1 lb 455 g dried beans (approximately 2 cups, depending on the size of the beans) – soaked 12 to 24 hours with plenty of bottled spring water
- Spring! Water
- 2 tablespoons olive oil
- 2 large garlic cloves – peeled and left whole
- 2 large bay leaves
Instructions
- Begin by thoroughly soaking the dried beans in plenty of bottled spring water for 12 to 24 hours, ensuring they are fully submerged and rehydrate.
- After soaking, drain the beans completely using a fine-mesh strainer and rinse them under cold running water to remove any residual starch or impurities.
- Transfer the rinsed beans to a large heavy-bottomed pot or Dutch oven and add fresh bottled spring water, ensuring the beans are covered by at least 2-3 inches of water.
- Add the 2 tablespoons of olive oil, the 2 peeled whole garlic cloves, and the 2 large bay leaves to the pot with the beans.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately reduce the heat to a gentle simmer, cover the pot partially, and cook the beans.
- Continue to simmer, stirring occasionally and checking the water level, adding more hot spring water if necessary to keep the beans submerged.
- Cook for 1 to 2 hours, or until the beans are tender and creamy but still hold their shape; cooking time varies greatly depending on the bean type and age.
- Once tender, remove the garlic cloves and bay leaves from the pot.
- Season the cooked beans generously with salt to taste, stirring well, and serve hot or cool for later use.
Notes
The bean salad was conceived out of an expensive one from a neighbourhood Italian deli, and it became my quest to reproduce it at home. It embodies Tuscany’s “mangiafagioli” (bean eater) mentality, honoring robust, uncomplicated ingredients. While barley isn’t a traditional Tuscan ingredient farro would be closer to authentic it’s convenient, cheap, and tasty. Panzanella, a peasant food, turns dry day old bread and soft tomatoes into something special. Both salads are highly forgiving: substitute farro with barley, add some arugula or celery for extra crunch, or cherry tomatoes for a burst of color. They’re vegan (or easily legalizable), protein and fibre dense, and infinitely scalable to your tastes or season.
How to Make Them
Kohlrabi Chicken Salad
Equipment
- 1 Small Saucepan For cooking quinoa
- 1 Large Skillet For cooking chicken thighs
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl
Ingredients
Main
- 1/2 cup white washed quinoa
- 4 air-chilled chicken thighs tip: air-chilled means they are not plumped with saline or extra water
- 2 teaspoons smoked paprika
- 2 teaspoons curry powder
- 2 teaspoons cumin powder
- 1 kohlrabi bulb antenna removed and cut into small cubes
- 2 to 3 tablespoons 2% FAGE Greek yogurt
- Handful currents or raisins
- Pinch of freshly ground black pepper
- Pinch of cayenne or red pepper flakes to taste
Instructions
- Rinse the white quinoa thoroughly under cold water, then cook according to package directions in a small saucepan until light and fluffy. Set aside to cool completely.
- Pat the air-chilled chicken thighs dry. Season generously on all sides with the smoked paprika, curry powder, and cumin powder.
- Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and sear for 5-7 minutes per side until browned and cooked through. Transfer to a cutting board, let rest for a few minutes, then dice into bite-sized pieces.
- Remove the antenna from the kohlrabi bulb. Peel the kohlrabi thoroughly to remove the tough outer layer, then cut it into small, uniform cubes.
- In a large mixing bowl, combine the cooled cooked quinoa, diced chicken, and diced kohlrabi cubes.
- Add 2 to 3 tablespoons of 2% FAGE Greek yogurt to the mixture.
- Stir in the handful of currents or raisins.
- Season with a pinch of freshly ground black pepper and a pinch of cayenne or red pepper flakes to taste.
- Mix all ingredients thoroughly until everything is well combined and evenly coated with the yogurt dressing.
- Serve immediately, or for best results, chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
The bean salad is easy to assemble. Cook the barley as package instructions say, chill it, and then puree the pesto dressing with olive oil, garlic, lemon juice, and vinegar. In a large bowl, mix together drained beans, chickpeas, sun dried tomatoes, and red onion and toss with dressing. Add seasoning and taste with pepper or salt sprinkled over it. Toast the bread, salt the tomatoes, and combine with thinly sliced shallots, pulled apart basil, and optional mozzarella in the bowl of tomato juices. For a prep work for a meal, mason jar layer in: bottom onions and chickpeas, bread, tomatoes, and dressing on top. Both salads prepare in less than 30 minutes, so you have extra time to soak up summer.
Serving Ideas
Tuscan-Style Tuna Salad
Equipment
- 1 Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Spoons
- 1 Can Opener (if cans are not pull-tab)
Ingredients
Main
- 2 6- ounce cans chunk light tuna drained
- 1 15- ounce can small white beans great northern rinsed
- 10 Cherry Tomatoes quartered
- 4 Scallions trimmed and sliced
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 1/4 teaspoon Salt
- Freshly ground pepper to taste
Instructions
- Thoroughly drain the canned chunk light tuna, pressing out any excess liquid.
- Rinse the canned small white beans under cold running water until clean, then drain them very well.
- Quarter the cherry tomatoes and slice the trimmed scallions thinly.
- In a medium mixing bowl, gently flake the drained tuna with a fork.
- Add the rinsed and drained white beans, quartered cherry tomatoes, and sliced scallions to the bowl with the tuna.
- Pour in the extra-virgin olive oil and fresh lemon juice.
- Sprinkle with salt and freshly ground pepper to taste.
- Gently toss all ingredients together until well combined, being careful not to mash the beans too much.
- Taste the salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
- Serve immediately, or chill for a short period to allow flavors to meld, ideally served with crusty bread or over greens.
Notes
These salads are summer champions. The bean salad complements grilled salmon, juicy turkey burgers, or roasted vegetables well so that it is a party hit at a barbecue or quick dinner. Panzanella glows amongst Seussian chicken kabobs, eggplant parmesan, or grilled shrimp, with a cheerful, warm touch to any party. Brunch buffets and backyard affairs are the best match for them, being able to hold their own as they mix with other offerings. Ease of transport lands them in the picnic basket first, and make ahead convenience means less stress having friends over. Simply remove them from the refrigerator 30–60 minutes prior to serving so that the flavors can spring into action, and Se everybody dig in.
A Taste of Tuscany
Panzanella Salad
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Skillet or Baking Sheet For chicken and bread
Ingredients
Main
- 4 whole Boneless Skinless Chicken Breasts
- 1 dash Salt
- 1 dash Pepper
- ½ loaves Day Old Bread Cut Into Large Cubes (1 Inch)
- ¾ cups Extra Virgin Olive Oil Divided
- 2 Tablespoons Dijon Mustard
- 2 cloves Garlic Crushed
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¼ cups Red Wine Vinegar
- 4 whole Ripe Roma Tomatoes Seeded And Chopped Into 1/2 Inch Cubes
- 1 whole Large Red Bell Pepper Seeded And Chopped
- 1 whole Large Cucumber Cubed
- 1 whole Large Red Onion Thinly Sliced
- 4 cups Mixed Greens
- 1 cup Kalamata Olives
- 2 Tablespoons Capers
Instructions
- Season boneless, skinless chicken breasts with salt and pepper, then cook them in a skillet or on a grill until fully cooked through and golden; let rest, then slice or cube.
- Toss day-old bread cubes with a drizzle of olive oil, a pinch of salt, and pepper, then toast in a skillet or oven until golden brown and crisp.
- In a small bowl, whisk together Dijon mustard, crushed garlic, freshly squeezed lemon juice, and red wine vinegar.
- Slowly drizzle in three-quarters cup of extra virgin olive oil while continuously whisking until the dressing is emulsified; season with salt and pepper to taste.
- Seed and chop ripe Roma tomatoes, a large red bell pepper, and a large cucumber into half-inch cubes; thinly slice a large red onion.
- In a large mixing bowl, combine the chopped tomatoes, bell pepper, cucumber, red onion, Kalamata olives, and capers.
- Add the cooked, sliced chicken and the toasted bread cubes to the bowl with the vegetables.
- Pour the prepared vinaigrette over all the ingredients in the large bowl, then gently toss until all components are evenly coated.
- Allow the Panzanella salad to rest for 15-30 minutes at room temperature to let the flavors meld and the bread soften slightly from the dressing.
- Just before serving, gently fold in the mixed greens and serve the salad chilled or at room temperature.
Notes
The Tuscan cuisine is all about making the most from simple fare, and these salads are doing it just beautifully. The bean salad encapsulates the region’s bean love, a tip of the hat to the “mangiafagioli” nickname Tuscan residents flaunt with pride. Panzanella encapsulates ingenuity, getting day old bread and just ripe tomatoes to work absolute magic. Whether you’re prepping for a busy week, packing a picnic, or hosting a dinner party, these dishes deliver big on flavor and ease. Try them out, play with the ingredients, and make them your own I’m betting they’ll become staples in your kitchen, just like they are in mine.
