Italian Panzanella
with Cannellini Beans, Fresh Mozzarella, and Summer Veggies
Italian Panzanella
A vibrant bread salad with creamy cannellini beans, fresh mozzarella, and juicy summer vegetables, tossed for a bright, satisfying bite.
Ingredients
For 2 servings
- 1 box Cannellini Beans
- 2 unit Demi-Baguette
- 4 ounce Fresh Mozzarella
- 2 clove Garlic
- 8 ounce Heirloom Grape Tomatoes
- 1 tablespoon Italian Seasoning
- ¼ ounce Parsley
- 2 unit Persian Cucumber
- 2 tablespoon Red Wine Vinegar
- 1 unit Shallot
Additional Ingredients
- 2 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time25m
Calories755
Protein30g
Carbs91g
Fat27g
Tags:
VeggieProtein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free or vegan needs, skip the fresh cheese and add extra beans or avocado for richness, since both fit the dish's style. For wheat-free eating, use gluten-free bread or crunchy roasted potatoes in place of the bread component.
What to serve with it
Serve with a simple green salad, grilled zucchini, or chilled soup to turn it into a fuller summer meal. A crisp white wine or sparkling water with lemon also complements the bright, tangy flavors.
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