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Panzanella Salad with Beans

"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



For 4 Serving(s)


  • 1/2 cucumber
  • 1 yellow pepper
  • 4 green onions
  • 5 tomatoes
  • 1 c cannelini beans
  • 1/2 c oil
  • 1/3 c vinegar
  • 1 clv garlic
  • 1/4 t salt
  • 1/2 t crushed red pepper flakes
  • lettuce
  • 1 c basil
  • bread

Panzanella Salad with Beans Directions

  1. Combine the cucmber, yellow pepper, green onion, tomato, and beans in a large bowl.
  2. 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.
  3. 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!

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