White Bean Panzanella Salads
with Garlicky Tomatoes
What could possibly make a salad of crisp cucumber, peppery red onion, garlicky roasted tomatoes, and fresh basil even better? Bread. Bread is always the answer! Panzanella salad, hailing from central Italy, features chunks of toasted, hearty bread soaked in a flavorful vinaigrette. We incorporate creamy mild white beans to the mix for a high protein, fiber-full version of this classic salad.
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
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Combine ciabatta, just 1 tsp Italian seasoning, 2 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Bake 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!
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. You can also crisp croutons in air-fryer at 375°F for 6 to 8 minutes.
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Butter Roasted Tomato Gratin with Farro & Toasted Breadcrumbs
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Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter
Roasted Red Pepper Power Bowls with Herby Vinaigrette
