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Panzanella Salad with Beans

Prep time
30 mins
Special Diets
Vegan | Vegetarian
Food Allergies

Adapted from, from Jeannette Ordas of


"It's filling, versatile, and beautiful on a plate. This traditional Italian salad is meant for summer when tomatoes are at their peak, so don't even try to attempt this with less-than-stellar tomatoes or you'll be disappointed with the results." - Jeannette Ordas


1⁄2 cucumber (diced)
1 yellow pepper (diced)
4 green onions (sliced on the diagonal)
5 tomatoes (small, seeded and diced)
1 ccannelini beans (or Great Northern, cooked, canned is fine)
1⁄2 coil (sunflower is a great local option - try Driftless Organics sunflower oil)
1⁄3 cvinegar (balsamic)
1 clvgarlic (large, minced)
1⁄4 tsalt (Kosher)
1⁄2 tcrushed red pepper flakes
  lettuce (one head, washed and dried)
1 cbasil (fresh, cut into ribbons)
  bread (day-old peasant-type, half a loaf, cut into cubes.)


Combine the cucmber, yellow pepper, green onion, tomato, and beans in a large bowl.

Combine the oil, vinegar, garlic, kosher salt and crushed red pepper flakes in a bowl and whisk thoroughly. Pour over the vegetables and beans, and let sit for 10 minutes in the fridge. This will allow the flavors to combine while keeping the produce crisp and fresh.

In the meantime, chop the lettuce into bite-sized pieces. Remove the vegetables and beans from the fridge and toss with the lettuce, basil, and bread. Toss well and serve immediately!


This dish does not store well, so make only as much as you need!