Panzanella Salad with Beans
If you’re craving something fresh, flavorful, and filling, this Panzanella Salad with Beans is a perfect choice! Traditional Panzanella, a Tuscan bread salad made with tomatoes, stale bread, and herbs, is a wonderful way to enjoy summer’s bounty. By adding hearty beans, this dish becomes a satisfying, protein-packed meal that’s perfect for lunches, picnics, or light dinners.
A Little Background on Panzanella
Panzanella hails from Tuscany, Italy, where cooks have long practiced the art of minimizing waste and making delicious dishes out of simple, humble ingredients. Originally a way to use up stale bread, Panzanella celebrates the freshest tomatoes and herbs in season, dressed with just enough olive oil and vinegar to create a mouthwatering blend of flavors.
While the classic version is often served as a side, adding beans turns it into a complete meal, combining the bright, tangy flavors of summer with extra protein and fiber. Let’s dive into the recipe!
Why You’ll Love Panzanella Salad with Beans
- Quick & Easy: This salad requires minimal cooking—just a bit of toasting if your bread isn’t stale. Otherwise, it’s all about chopping and mixing.
- Perfect for Meal Prep: It tastes even better as it sits, so you can make it ahead for lunches or gatherings.
- Customizable: Add or swap ingredients to suit your taste. Want more briny flavor? Toss in olives. Prefer a creamier texture? Try adding feta or mozzarella.
Tips for the Best Panzanella
- Use Quality Ingredients: Since this salad is so simple, use the best tomatoes, olive oil, and bread you can find.
- Don’t Skip the Resting Time: Letting the salad sit helps the bread absorb the dressing and melds the flavors beautifully.
- Customize Freely: The beauty of Panzanella is its versatility. Add any fresh veggies, herbs and olives.
Check out more recipes:
Panzanella Salad with Beans
Ingredients
- 1 can canellini beans
- 500 g heirloom tomatoes chopped
- 1 small red onion thinly sliced
- ½ cup green olives chopped in half
- 300 g bread
- 3 tbsp parsley chopped
- 3 tbsp olive oil
- ½ of one lemon juice
- 1 tsp sumac
- salt and black pepper to taste
Instructions
- Start by toasting your bread cubes in the oven with 1 tbps olive oil at 180C until they’re golden and slightly crisp for about 10 minutes.
- In a large bowl, combine the tomatoes, beans, red onion, olives, bread and parsley.
- Drizzle remaining olive oi, lemon juice and spices. Mix everything well
- For the best flavor, let the salad sit for 15-30 minutes, so the flavors meld together. Enjoy!
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