Panzanella Salad
Prep Time: 15
Cook Time: 8
Serves: 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
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.