Sardine Panzanella with White Beans and Capers

Sardine panzanella combines toasted bread, cannellini beans, tomato, capers, lemon, and olive oil for a quick Mediterranean-style salad.

Prep: 15 min · Cook: 8 min · Yield: 4 · Method: Oven

Ingredients

• 2 tins sardines
• 1 15-ounce can cannellini beans
• 3 cups, cubed italian bread
• 1 medium tomato
• 2 tablespoons capers
• 2 tablespoons olive oil
• 1 medium lemon
• 1 clove garlic
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. (about 5 min) — 400°F
2. Spread the bread cubes on a baking sheet and toast for 8 minutes, turning once, until crisp and lightly golden. (about 8 min) — 400°F
3. Drain and rinse the beans. Cut the tomato into bite-size pieces, zest the lemon, then squeeze 2 tablespoons juice. Mince the garlic. (about 5 min)
4. Whisk the olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a large bowl. (about 2 min)
5. Toss the toasted bread, beans, tomato, and capers with the dressing. Let stand for 5 minutes so the bread absorbs some dressing. (about 5 min)
6. Fold in the sardines gently just before serving, keeping the pieces mostly intact. (about 1 min)