Stovetop, Pot (small), Frying pan
Wash & trim the green beans. Add the green beans to a pot of salted boiling water. Cook for 3 min. Drain & set aside.
Cut the bread into 2-inch cubes. Heat a drizzle of oil in a pan over medium heat. Add the minced garlic & bread chunks. Cook, stirring for 3-5 min. The bread should be crisp & golden!
Wash & halve the baby tomatoes.
Add the green beans, tomatoes, bread & crumbled feta to a serving bowl. Garnish with pine nuts (optional).
In a small bowl, whisk together the vinegar, honey, salt, pepper & a drizzle of olive oil. Pour the dressing over the salad. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tomato & Green Bean Panzanella" contains 440 Energy, 26 g of Fat, 37 g of Carbohydrates, 14 g of Protein, 11 g of Fiber.