White Bean Panzanella Salad

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Spring Panzanella Salad

White Bean Panzanella Salad

  • Author: Sweet Sugar Bean



  • 4 cups cubed day-old country white, French or ciabatta bread
  • 3 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 bunch asparagus (about 1/2 lb) ends trimmed, chopped into 2-inch pieces
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups halved cherry tomatoes
  • 1 long English cucumber, chopped
  • 1 1/2 cups cooked white beans
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped fresh herbs such as dill, basil, or parsley
  • 6 Tbsp canola oil or olive oil
  • 3 Tbsp red or white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1 tsp maple syrup
  • salt and pepper to taste


Preheat the oven to 375F. Toss the bread, olive oil, salt, and pepper together in a large bowl.  Spread on a parchment-lined baking sheet and toast 8-10 minutes, turning once or twice, until the croutons are golden and crisp. Remove from the oven and let cool.

Toss the asparagus, olive oil, salt, and pepper in the same bowl used for the bread and spread on another baking sheet. Roast for about 8-10 minutes, until tender. Remove from the oven and let cool.

In a large bowl, stir together the toasted bread, chopped asparagus, tomatoes, cucumber, white beans, feta, and herbs. Pour the dressing over top and gently toss. Let the salad stand for 5 minutes before serving. Adjust the seasonings with more salt and pepper if need be.  Makes 4-6 servings.