Panzanella is the Italian word for bread salad. Crusty Italian bread soaks up the tangy, robust dressing. White kidney beans and mozzarella cheese provide protein and combine with red bell peppers and onion to give the salad an authentic flair.

Makes 6 (1 2/3-cup) servings.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 220
Sodium: 834mg
Fat: 12g
Carbohydrates: 17g
Cholesterol: 18mg
Fiber: 3g
Protein: 11g

Tuscan Panzanella Salad with White Beans

Ingredients

4 slices crusty Italian bread, 3/4-inch thick, cut into bite-size pieces
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon McCormick® Gourmet Collection Basil Leaves
1 teaspoon McCormick® Gourmet Collection Mustard, Ground
1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
1 can (19 ounces) white kidney beans, drained and rinsed
8 ounces mozzarella cheese, cut into 3/4-inch cubes
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 cups field greens

Directions

1. Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes or until toasted. Cool slightly.

2. Meanwhile, mix vinegar, oil, garlic, salt, basil, mustard and red pepper in medium bowl with wire whisk until well blended. Set aside.

3. Mix bread, kidney beans, mozzarella, bell pepper and onion in large bowl. Add dressing; toss to mix well. Let mixture stand 30 minutes to 1 hour, tossing occasionally. Serve over field greens.

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