Soups & Salads

Panzanella Salad

Prep Time: 15 min  |  Cook Time: 8 min  |  Servings: 4  |  Calories: 279
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Panzanella Salad
Prep Time
15 min
Cook Time
8 min

This beautiful salad is made with chopped plum tomatoes, cannellini beans and Sargento® Shredded 6 Cheese Italian tossed with fresh baby greens. Garnish with your very own homemade croutons created with cubed Italian bread.

  • 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® Shredded 6 Cheese Italian
  • Pepper
  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.

Serving Size 4

Calories 279

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.10g 25%
Sat. Fat 5.70g 33%
Mono Unsat. Fat 2.30g
Poly Unsat. Fat 0.40g
Cholesterol 27mg 9%
Sodium 812mg 35%
Total Carbohydrate 24g 8%
Dietary Fiber 7g 28%
Sugars 0g
Protein 19g
Vitamin A 201RE
Vitamin C 16mg 27%
Calcium 396mg 37%
Iron 3mg 11%