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A side shot of a tuscan panzanella salad with white beans on a white plate

Tuscan Panzanella with White Beans

No soggy bread pieces here! Check out my protein-filled twist on a classic Tuscan Panzanella bread salad! It's filled with fresh ingredients and flavor!

Course Appetizer, Main Dish, Side
Cuisine Gluten-Free, Italian, Vegan
Keyword healthy salad recipe, panzanella recipe, vegan salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 78 kcal
Author Anjali Lalani

Ingredients

For the Salad:

  • 2 1/4 cup variety of tomatoes , diced (i.e. heirloom tomatoes, red vine tomatoes, chocolate cherry tomatoes, red cherry tomatoes, etc.)
  • 1/2 cup red onions , thinly sliced and halved
  • 1/2 red bell pepper , diced
  • 1/2 orange bell pepper , diced
  • 1/2-2/3 cup white beans , rinsed completely if from can
  • 1/2 cup fresh basil leaves , finely chopped
  • 1 tbsp red wine vinegar
  • 1/2 tbsp balsamic vinegar
  • red crushed pepper , (optional) for spice
US Customary - Metric

Instructions

To Prepare the Bread:

  1. Preheat the oven to 300 degrees.
  2. Toss the cubed bread pieces with 1-2 teasp olive oil and some salt.
  3. Line a baking sheet with parchment paper. Place the tossed bread cubes in a single layer on the lined baking sheet.
  4. Bake at 300 degrees for 10-15 minutes until the bread pieces just starts to become crispy (in the meantime, continue on to the rest of the recipe).
  5. Remove from the oven and allow to cool completely on the baking sheet. NOTE that you will only use 2 cups of the baked bread pieces in this recipe.

To Prepare the Salad:

  1. in a large mixing bowl, add all the 'Salad' ingredients above.
  2. Toss and season with some fine sea salt and freshly ground black pepper to taste.
  3. If you are planning on serving this salad at a later time, store all the contents of the mixing bowl in an airtight container in the fridge and allow the flavors to marinate together. Store the completely cooled baked bread pieces in an airtight container at room temperature.

To Serve:

  1. Right before you are ready to serve the salad, toss 2 cups of the cooled baked bread pieces with the salad and season to taste with fine sea salt and freshly ground black pepper.
  2. Serve cold and enjoy!

Recipe Notes

I highly recommend using heirloom tomatoes for this salad, but it’ll taste great with any assortment you can get your hands on.

 

Pre-ahead Tip: You can easily prepare this meal ahead of time or take it to a potluck or summer picnic, just be sure to add in the baked bread pieces prior to serving.

 

If you have leftovers and have already mixed in the baked bread, you can store the remainder in the fridge in an air tight container. Although the bread will lose it's texture a little it's still delicious and to be honest I’ve even enjoyed leftovers (with the bread mixed in) the following day.

Nutrition Facts
Tuscan Panzanella with White Beans
Amount Per Serving
Calories 78 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 71mg3%
Potassium 203mg6%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 920IU18%
Vitamin C 28.9mg35%
Calcium 25mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.