Italian Panzanella
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Italian Panzanella

Italian Panzanella

with Cannellini Beans, Fresh Mozzarella, and Summer Veggies

Whoever came up with the idea of tossing bread into salads was a genius. Not only does it absorb the dressing, but it adds a hearty crunch to this colorful vegetarian dish. For an extra kick of flavor, let the salad sit for 10 minutes before digging in.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes


serving amount

4 ounce

Fresh Mozzarella

(Contains Milk)

1 box

Cannellini Beans

8 ounce

Heirloom Grape Tomatoes

2 unit

Demi Baguette

(Contains Soy, Wheat)

¼ ounce


2 unit

Persian Cucumber

2 tablespoon

Red Wine Vinegar

2 clove


1 tablespoon

Italian Seasoning

1 unit


Not included in your delivery


Kosher Salt



2 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories755 kcal
Energy (kJ)3159 kJ
Fat27 g
Saturated Fat8 g
Carbohydrate91 g
Sugar10 g
Dietary Fiber15 g
Protein30 g
Cholesterol40 mg
Sodium831 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Large Pan



Prep: Wash and dry all produce. Preheat the oven to 350 degrees. Cut the baguette into 1-inch cubes. Thinly slice the cucumbers into rounds. Halve the tomatoes. Mince the garlic. Halve, peel, and thinly slice the shallot. Tear the mozzarella into bite-sized pieces. Pick off the parsley leaves, discarding the stems. Drain and rinse the beans.

Cook the baguette cubes

Toast the bread: Toss the baguette cubes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 8-10 minutes, until toasted but still slightly chewy in the center.

Cook the beans

Cook the beans: Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add the garlic and cook 30 seconds, until fragrant. Set aside half the garlic oil in a large bowl. Add the beans and Italian seasoning to the pan. Cook, tossing, for 1-2 minutes, until heated through. Season with salt and pepper.

Toss the Panzanella

Toss the panzanella: Toss the baguette cubes, mozzarella, beans, shallot, tomatoes, cucumbers, and a large drizzle of olive oil into the bowl with the reserved garlic oil. Toss the parsley leaves into the panzanella with as much red wine vinegar as you like (start with half and go up from there). Season generously with salt and pepper. TIP: If the panzanella is too dry, add another drizzle of olive oil.


Serve: If you have the time, let the Italian panzanella sit for 10 minutes to marinate. Dig in and enjoy!