Tuscan Sun Panzanella with White Beans & Herbs
A rustic, satisfying bread salad that truly captures the spirit of the Mediterranean. This version is re-imagined for optimal health without sacrificing the flavor or classic appearance of the beloved Italian dish. Hearty whole-wheat croutons, a bounty of fresh vegetables, and creamy cannellini beans are tossed in a vibrant, herb-forward vinaigrette. It's a perfect light lunch or a substantial side dish that is packed with flavor and fiber.
Servings 6
Calories 257kcal
Ingredients
For the Whole-Grain Croutons:
- 5 ounces approx. 4 cups cubed 100% whole-wheat sourdough or other crusty whole-grain bread, preferably a day old
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
For the Herb-Infused Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 large cloves garlic finely minced
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh basil chopped
- ½ teaspoon freshly ground black pepper
For the Salad Assembly:
- ½ medium red onion very thinly sliced
- 1 pound cherry or grape tomatoes halved
- 1 pound mixed heirloom tomatoes cut into bite-sized wedges
- 1 large English cucumber thinly sliced into half-moons
- 1 medium yellow bell pepper seeded and diced
- 1 15-ounce can cannellini beans, rinsed and thoroughly drained
- ¼ cup fresh basil leaves roughly torn for garnish
Instructions
- Prepare the Croutons: Preheat your oven to 400°F (200°C). Place the bread cubes on a large, rimmed baking sheet. In a small bowl, whisk together 2 tablespoons of olive oil, the garlic powder, and dried oregano. Drizzle over the bread and toss until evenly coated. Bake for 10-12 minutes, tossing halfway through, until crisp and golden brown. Let cool completely on the pan.
- Make the Vinaigrette: While the croutons bake, combine all vinaigrette ingredients (3 tablespoons olive oil, vinegar, lemon juice, Dijon, minced garlic, fresh herbs, and pepper) in a small bowl or a glass jar. Whisk or shake vigorously until well combined and emulsified.
- Macerate the Onion: Add the thinly sliced red onion to the vinaigrette and stir. Set aside for at least 10 minutes to allow the onion to soften and absorb the flavors.
- Assemble the Base: On a large serving platter, arrange the cherry tomatoes, heirloom tomatoes, cucumber, and yellow bell pepper.
- Layer the Salad: Scatter about half of the cooled croutons and all of the rinsed cannellini beans over the vegetables.
- Dress and Serve: Give the vinaigrette a final stir. Using a fork, lift the onions from the dressing and sprinkle them over the salad, then drizzle the remaining vinaigrette evenly over everything. Top with the remaining croutons and fresh basil. For the best flavor, let the salad rest for 20 minutes at room temperature before serving.
Notes
- Bread Choice: Using a sturdy, day-old whole-wheat bread is essential. A fresh, soft loaf will become soggy too quickly. If your bread is very fresh, toast the slices lightly before cubing them.
- Ingredient Variations: While cannellini beans are an excellent creamy addition, chickpeas or Great Northern beans would also work well in this recipe.
- Make-Ahead Tip: The croutons and the vinaigrette can be prepared up to a day in advance. Store the croutons in an airtight container at room temperature and the vinaigrette in the refrigerator. Assemble the salad just before you plan to serve it for the best texture.
Nutrition Facts
Per serving: 1/6 of the recipe- Calories: 257 kcal
- Total Fat: 12.3 g
- Saturated Fat: 1.8 g
- Sodium: 176 mg
- Total Carbohydrates: 31 g
- Dietary Fiber: 7.5 g
- Total Sugars: 5 g (0 g added sugar)
- Protein: 7 g