White Bean Panzanella Salads
with Garlicky Tomatoes
Panzanella is a Tuscan chopped salad featuring fresh veggies and vinaigrette-soaked croutons. We add white beans for extra fiber and protein, so this half-hour hit is packed with plant power.
Nutrition (per serving)
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INGREDIENTS
- 1 ciabatta bread, torn into bite-size pieces
- 1 tsp Italian seasoning
- 2 tbsp red wine vinegar
- 1/2 tbsp Dijon mustard
- 1 tsp turbinado sugar
- 13.4 oz cannellini beans, drained and rinsed
- 1 red onion, peeled, half thinly sliced and half reserved for your own use
- 1 cucumber, chopped
- 4 oz roasted tomatoes
- 0.25 oz basil, leaves picked
- 1/4 cup olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Combine torn ciabatta, just 1 tsp Italian seasoning, 2 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Bake croutons until lightly toasted, 5 to 8 minutes.
Whisk together vinegar, Dijon, sugar, ½ tsp salt, ¼ tsp pepper, and 2 tbsp olive oil in large bowl. Add croutons, toss to coat, and let sit until softened slightly, about 10 minutes. Add cannellini beans, sliced onion, and cucumber and toss to coat.
Divide white bean panzanella salad between bowls. Top with roasted tomatoes and basil. Buon appetito!
You can also crisp croutons in air-fryer at 375°F for 6 to 8 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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