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5 from 4 votes

Sourdough Panzanella Salad with Roasted Red Peppers and White Beans

A Tuscan bread salad made with toasted sourdough bread, fresh veggies, roasted red peppers, white beans, and fragrant herbs in a bright, lemony dressing.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salads
Cuisine: American, Italian
Keyword: bread salad, panzanella recipe, panzanella salad
Servings: 6 servings
Calories: 190kcal


  • 4 cups cubed sourdough bread
  • 3 tbsp extra-virgin olive oil
  • .125 tsp Salt and pepper
  • 3 tbsp lemon juice
  • 1 garlic clove very finely minced
  • 1 large ripe tomato, cored and cut into 3/4-inch pieces
  • 4 jarred roasted red peppers chopped and packed in water
  • .5 English cucumber peeled and chopped
  • 1 c canned cannellini beans, rinsed and drained (any small white bean)
  • 2 c cups arugula
  • .25 c chopped fresh basil
  • .25 c chopped fresh parsley


  • Preheat the oven to 400 degrees F.
  • In a small bowl, whisk the lemon juice, garlic, and ⅛ teaspoon (a pinch) salt. Let the mixture stand while you toast the bread.
  • On a large rimmed baking sheet, toss the bread cubes with 1 tablespoon of the olive oil, spread them out, and bake until golden, 12 to 15 minutes. Let cool slightly before adding to the salad.
  • In a large bowl, combine the tomatoes, roasted peppers, cucumber, beans, arugula, basil, and parsley. Add toasted bread cubes to the bowl with vegetables. Whisk the remaining 2 tablespoons oil into the lemon-garlic mixture and add it to the salad. Toss and season with additional salt and pepper to taste. Serve immediately.


1 serving (1/6 of recipe): 4 WW Freestyle points


Calories: 190kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 362mg | Fiber: 4g | Sugar: 4g