Butter Bean Panzanella Salads
with Garlicky Tomatoes & Basil
What could possibly make a seasonal 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. For a high-protein, fiber-full version of this classic spring and summer salad, we incorporate creamy, mild butter beans to the mix.
Nutrition (per serving)
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INGREDIENTS
- 1 ciabatta bread, torn into bite-size pieces
- 1 tsp Italian seasoning blend
- 2 tbsp red wine vinegar
- 1/2 tbsp Dijon mustard
- 1 tsp turbinado sugar
- 13.4 oz butter 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
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Combine ciabatta, 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. (4-serving meal: use ¼ cup olive oil)
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 butter beans, onion, and cucumber and toss to coat. (4-serving meal: use 1 tsp salt, ½ tsp pepper, ¼ cup olive oil)
Divide butter bean panzanella salad between bowls. Top with garlicky roasted tomatoes and basil. Buon appetito!
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