Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Yield: Serves: 4
- 20 people call this recipe a favorite
- Rating: (0 ratings)
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Panzanella Salad
Ingredients
- 1-1/2 cups cubed Italian or sourdough bread, 1/2-inch cubes
- 1 can (15 oz.) white or cannellini beans, rinsed and drained
- 1 large tomato or 3 plum tomatoes, chopped
- 4 cups baby salad greens or romaine leaves
- 1/4 cup chopped fresh basil or parsley
- 1/3 cup balsamic vinaigrette or Italian salad dressing
- 1-1/2 cups (6 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic
- Pepper
Directions
- Spray baking sheet with cooking spray. Arrange bread cubes in one layer on baking sheet. Bake in preheated 400°F oven 8 minutes or until bread is golden brown. Let cool to room temperature.
- Combine beans, tomato, salad greens and basil in large bowl. Add dressing; toss lightly. Add bread cubes and cheese; toss. Transfer to serving plates; serve with pepper.
