Panzanella Salad

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Yield: Serves: 4

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

1. 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.
2. 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.

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