Panzanella Salad with Beans

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This easy Panzanella Salad with Beans turns juicy tomatoes, toasted sourdough, creamy white beans, and fresh basil into a hearty Italian bread salad with plant-based protein. The dressing uses drained tomato juices for extra flavor. It's great for summer entertaining because you can toss it before guests arrive. (Vegetarian, Vegan).

Prep Time20

Cook Time10

Total Time30

Servings:

Author: Bri Beaudoin

Ingredients

2 lbs ripe tomatoes (see note 1)
¾ teaspoon fine sea salt (plus more for seasoning)
8 oz sourdough bread (or ciabatta, 4 cups, see note 2)
6 tablespoons extra-virgin olive oil
¼ cup diced red onion
1 clove minced garlic
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
freshly ground black pepper (to taste)
1 (15 oz/14 fl oz/398 ml) can butter beans (rinsed and drained, see note 3)
⅓ cup packed fresh basil leaves

US Customary - Metric

Instructions

Drain tomatoes: Chop 2 lbs ripe tomatoes into bite-size pieces (see note 1). Place in a colander set over a large bowl. Sprinkle with ¾ teaspoon fine sea salt and gently toss to coat. Let drain for 10 to 15 minutes, tossing occasionally.
Toast bread: Meanwhile, preheat the oven to 350°F (177℃). Tear or cut 8 oz sourdough bread into 1.5-inch (3.8 cm) pieces (about 4 cups). Scatter on a baking sheet and drizzle with 1 tablespoons extra-virgin olive oil. Toss to coat, then season with salt and freshly ground black pepper to taste. Bake until crisp around the edges, 8 to 10 minutes. Let cool.
Make dressing: Set the colander of tomatoes on a plate. To the bowl of tomato juices, add 5 tablespoons extra-virgin olive oil, ¼ cup diced red onion, 1 clove minced garlic, 1 teaspoon dijon mustard, and 2 tablespoons red wine vinegar. Whisk vigorously until emulsified. Season with salt and freshly ground black pepper to taste.
Combine: To the bowl of dressing, add 1 (15 oz/14 fl oz/398 ml) can butter beans (drained and rinsed), drained tomatoes, and toasted bread. Chop ⅓ cup packed fresh basil leaves and add to the bowl. Toss well to combine. Season with salt and freshly ground black pepper to taste. For better flavor and texture, let sit for 15 to 30 minutes before serving.

Notes

Tomatoes: Ripe, juicy tomatoes are key for this recipe. I like a mix of cherry and heirloom tomatoes, but use your favorites. Chop large tomatoes into bite-size pieces and halve cherry tomatoes.
Bread: Use a good-quality sourdough or ciabatta that tastes great on its own. This recipe toasts fresh bread in the oven for better flavor and texture, rather than using stale bread.
Beans: I recommend butter beans because they're creamy yet sturdy enough to hold their shape. Cannellini beans or another white bean work too.
Yield: This recipe makes about 8 cups (assumes 4 main-dish servings or 6-8 side servings)
Recipe inspiration: Adapted from Serious Eats. I added beans for protein and fiber, slightly reduced the oil and bread, and brightened the dressing to make it a more satisfying main dish.

Nutrition