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.
15m
PREP TIME
15m
COOK TIME
220
CALORIES
13
INGREDIENTS
Servings: 6 (1 2/3 cup)
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™ Organic Basil Leaves
- 1 teaspoon McCormick Gourmet™ Organic Ground Mustard
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 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
INSTRUCTIONS
- 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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