Panzanella Salad

Cherry Tomatoes, Cucumber, Red Bell Pepper, Basil, and Champagne Vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This classic Tuscan panzanella salad is made with large cubes of crusty bread, ripe tomatoes, butter beans, cucumbers, red onions, and fresh basil. Light and refreshing, it's perfect for those hot spring and summer days.

In Your Box (serves 2)

  • 2½ oz. Cherry Tomatoes
  • 1 English Cucumber
  • 1 Red Bell Pepper
  • 3 Basil Sprigs
  • 1 Red Onion
  • Info
    1 Mini Baguette
  • 2 fl. oz. Champagne Vinegar
  • 1 oz. Dijon Mustard
  • 1 Tbsp. Sugar
  • 15½ oz. Butter Beans
  • Info
    1½ oz. Shaved Parmesan

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    497
  • Carbohydrates
    65g
  • Fat
    19g
  • Protein
    20g
  • Sodium
    857mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 1

    Prep the Vegetables

    Throughly rinse produce and pat dry. Slice tomatoes in half. Slice cucumber into rounds and cut red bell pepper into a 1" dice. Slice basil into thin strips. Peel red onion and slice into thin strips. Cube the baguette into 1" chunks.

  • 2

    Cook the Baguette

    Heat a medium pan over medium to high heat. Add 2 Tbsp. olive oil to the pan. When oil is hot, add the cubed bread and cook until crispy brown. Cool and set aside.

  • 3

    Make the Dressing

    Combine half the vinegar, 2 Tbsp. olive oil, dijon mustard, sugar, and a pinch of salt and pepper in a large serving bowl. Whisk together until ingredients are incorporated. If desired, add more vinegar to taste.

  • 4

    Mix the Ingredients

    Combine the crisped bread, tomatoes, butter beans, red onion (to taste), red bell pepper, and cucumber to the bowl. Add the vinaigrette to the bowl and combine.

  • 5

    Plate the Dish

    Garnish with parmesan cheese and basil. Spoon the salad onto plates.

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