this panzanella salad combines perfectly golden browned chunks of fresh wheat bread with creamy mozzarella cheese, seasoned white beans & crisp veggies. coming together in just minutes, it’s as flavorful as it is easy to make!
If you guys do anything this week it should be to MAKE THIS PANZANELLA SALAD!
It’s seriously so good, so full of flavor and is so ridiculously easy to make. It combines whole grains, vegetarian protein, fresh produce, heart-healthy fat and more taste than you’ll know what to do with!
Coming together in about 15 minutes or so, it’s a perfect meal for the warmer weather because you’re not stuck in the kitchen slaving over a hot stove for hours in order to pull it together.
The already creamy fresh mozzarella melts slightly as it combines with the freshly toasted croutons and the warmed seasoned white beans, making it a texture explosion with each bite.
You’re getting a little crunch from the veggies and the croutons which goes perfectly with the melt-in-your mouth mozzarella and warmed beans. It’s not only flavor heaven, but texture heaven as well!
And the longer it sits and marinates, the better it is (I can attest to that firsthand since I went back for seconds and they were even better than the first bowl!).Print
this panzanella salad combined perfectly golden browned chunks of fresh wheat bread with creamy mozzarella cheese, seasoned white beans & crisp veggies. coming together in just minutes, it’s as flavorful as it is easy to make!
- 1 15.5 oz can of white beans (cannellini or great northern would work), drained & rinsed
- 1 wheat baguette, cubed into 2” chunks
- 2 cloves garlic, minced
- 1 shallot, thinly sliced (or diced if you prefer)
- 1 pint tri-colored cherry or grape tomatoes, halved
- 2 mini cucumbers, sliced into thin rounds
- 1 ball fresh mozzarella, torn into pieces (about 1/2 cup of shredded pieces)
- 2–4 tablespoons olive oil, plus more as needed for dressing
- 1 tablespoon red wine vinegar, plus more as needed for dressing
- 1–2 teaspoons Italian seasoning
- Salt & pepper, to taste
- Freshly chopped herbs (such as basil or parsley)
- Preheat oven to 350 degrees F
- Drizzle the bread cubes with olive oil (~1 teaspoon or so) and sprinkle with salt. Bake for about 10 minutes (or until just golden brown).
- While the bread cubes toast, add another teaspoon of olive oil to a non-stick pan over medium low heat. Add minced garlic and sauté in the oil until just fragrant (about 30 seconds to 1 minute). Set aside in a small bowl.
- In the same pan (no need to wipe it out, it’s all going into the same place anyway!), drizzle another teaspoon of olive oil and add white beans along with Italian seasoning. Toss with a spatula or wooden spoon to coat, cooking over medium low heat for 1-2 minutes.
- Into the small bowl with the garlic and olive oil, add 1 tablespoon red wine vinegar and another tablespoon or so of olive oil. Whisk to combine.
- Add everything to a large mixing bowl and gently toss until everything is well coated (adding more olive oil & vinegar as needed to reach desired wetness).
- Top with salt & pepper and a fresh sprinkling of chopped herbs!
- This will easily serve two if eating it as a meal. If serving as a side, you can expect to get about 4 servings.
Keywords: panzanella, salad, easy, lunch, vegetarian