Sourdough Panzanella Salad with Roasted Red Peppers and White Beans

5 from 1 vote

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

Cook Time15

Total Time25

Course: Salads

Cuisine: American, Italian

Keyword: bread salad, panzanella recipe, panzanella salad

Servings: servings

Calories: 190kcal

Author: Andie Mitchell

Ingredients

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

Instructions

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.

Notes

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

Nutrition