White Bean Panzanella
with cucumbers / tomatoes / mixed greens

Name: White Bean Panzanella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 loaf Baguette or ciabatta, torn or sliced into bite-sized pieces; 1 Tbsp + 1/4 cup Oil, olive; 2 Tbsp Vinegar, balsamic; 2 tsp Maple syrup; 2 tsp Lemon juice; 8 oz Green beans, chopped; 1/2 Onions, red and medium, thinly sliced; 1 lb Cucumbers, chopped; 1 lb Tomatoes, medium, chopped (use heirloom tomatoes if available); 10 leaves Basil, chiffonade; 2 cans Beans, cannellini, northern, or butter (14 oz / 397 g), drained and rinsed; 5 oz Mixed greens

Active: 30 Total: 30

Original GF Paleo Vegetarian

Panzanella is a bread salad and this version is hearty enough for a meal with the addition of summer produce and white beans. A version of this meal was last featured in the early days of our meal plan service.
Smarts: The key to panzanella is to toss it just a few minutes before serving so that the bread soaks up the vinaigrette and juice from the tomatoes but still retains some crunch.

Ingredients

Metric

Servings:

White Bean Panzanella:

Baguette or ciabatta - 1/2 loaf , torn or sliced into bite-sized pieces
Oil, olive - 1 Tbsp + 1/4 cup
Vinegar, balsamic - 2 Tbsp
Maple syrup - 2 tsp
Lemon juice - 2 tsp
Green beans - 8 oz , chopped
Onions, red and medium - 1/2 , thinly sliced
Cucumbers - 1 lb , chopped
Tomatoes, medium - 1 lb , chopped (use heirloom tomatoes if available)
Basil - 10 leaves , chiffonade
Beans, cannellini, northern, or butter (14 oz / 397 g) - 2 cans , drained and rinsed
Mixed greens - 5 oz

Prep

Bread - Heat oven to 400F / 204C degrees. Tear or slice bread into bite-sized pieces. Spread bread out on a sheet pan and toss with first part of olive oil. Season with some salt. Transfer bread to oven and toast, shaking the pan halfway through cooking, until golden brown and crisp. (Can be done 1 day ahead)
Make dressing - Whisk together vinegar, maple syrup, and lemon juice. Add second part of olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Green beans - Chop green beans. (Can be done up to 5 days ahead)
Steam green beans - Place green beans in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until tender, 3 to 5 minutes. Season with some salt. (Can be done up to 5 days ahead)
Onions / Cucumbers / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)
Basil - Chiffonade basil.
Beans - Drain and rinse.

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Make

In a large mixing bowl toss half the vinaigrette (reserve the second half) with bread and let sit for a few minutes so the bread has some time to soften.
To bread add onions, cucumbers, tomatoes, beans, green beans, and mixed greens and gently toss everything together. Add remaining vinaigrette until salad is dressed to your liking.
Serve salad with basil on top. Enjoy!

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