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Sourdough Tomato White Bean Panzanella
45m$13.43

Sourdough Tomato White Bean Panzanella

A sourdough panzanella with cherry tomatoes, white beans, cucumber, red onion and basil. Allow about 45 minutes, including brief toast cooling and a ten-minute dressed rest.

  • dinner
  • fiber-forward
  • May 2026
  • panzanella
  • plant-based
  • sourdough
  • spring tomatoes
  • Vegan
  • white beans
Bundle it with similar meals
33 min prep12 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Cherry tomatoes · 1.5 Pound

Private Selection® Fresh Petite Cherry Snacking Tomatoes

100%

In recipe$5.00
To buy$5.00
Details
Private Selection · 24 oz$5.00 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

English cucumber · 1 Count

English Cucumber

100%

In recipe$1.50
To buy$1.50
Details
1 ct$1.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned white beans · 1 Can

Goya® White Beans

50%

In recipe$1.59
To buy$3.18
Details
GOYA · 15.5 oz$1.59 per packageBuy 2Package use: 50%Product matchEstimated at KROGER

Sourdough bread · 8 Ounce

Private Selection® Sourdough Loaf

50%

In recipe$2.50
To buy$4.99
Details
Private Selection · 16 oz$4.99 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Fresh basil · 0.5 Cup

Simple Truth Organic® Basil

23%

In recipe$0.94
To buy$3.99
Details
Simple Truth Organic · 3 oz$3.99 per packageBuy 1Package use: 23%Product matchEstimated at KROGER

Olive oil · 5 Tablespoon

Kroger® Extra Virgin Olive Oil

15%

In recipe$1.03
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 15%Product matchEstimated at KROGER

Red wine vinegar · 3 Tablespoon

Kroger® Red Wine Vinegar

12%

In recipe$0.32
To buy$2.69
Details
Kroger · 12.7 fl oz$2.69 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

Red onion · 0.5 Count

Kroger® Red Onion 3 lb Bag

11%

In recipe$0.44
To buy$3.99
Details
Kroger · 3 lb$3.99 per packageBuy 1Package use: 11%Product matchEstimated at KROGER

Garlic · 1 Count

Garlic

Sale

10%

In recipe$0.05
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Dijon mustard · 1 Teaspoon

Kroger® Dijon Mustard

2%

In recipe$0.03
To buy$1.89
Details
Kroger · 12 oz$1.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Fine sea salt · 0.75 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

1%

In recipe$0.03
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$13.43

· only what you use

$3.36

per serving · 4 servings

You pay at checkout$38.51
35% used in this recipe$25.08 unused

All ingredients selected

Checkout$41.40
Recipe portion$13.50

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • cherry tomatoes-1 1/2 lb
  • fresh basil-1/2 cup
  • sourdough bread-8 oz
  • canned white beans-1 can
  • English cucumber-1 medium
  • red onion-1/2 small
  • olive oil-1/4 cup + 1 tablespoon
  • red wine vinegar-3 tablespoons
  • Dijon mustard-1 teaspoon
  • garlic-1 clove
  • fine sea salt-3/4 teaspoon
  • black pepper-1/2 teaspoon
1
Preheat and prep
Cutting Board
Chef’s knife

Preheat the oven to 400°F (200°C). Finish the quick prep: cut the sourdough, halve the tomatoes, dice the cucumber, thinly slice the red onion, chop the basil, and mince the garlic.

Use a stable cutting board and keep fingers tucked while slicing tomatoes, cucumber, and onion.

8 ounces bread
1 1/2 pounds tomatoes
1 Count cucumber
1/2 Count red onion
1/2 cup basil
1 Count garlic
2
Toast the sourdough
Rimmed baking sheet

Spread the sourdough pieces on the baking sheet, drizzle with 2 tbsp olive oil, and toss until lightly coated. Toast for 10 to 12 minutes, stirring once, until the bread is golden and crisp at the edges.

Use oven mitts when handling the hot baking sheet.

8 ounces bread
2 tablespoons olive oil
3
Combine the salad ingredients
Large mixing bowl

In a large bowl, combine the cherry tomatoes, white beans, cucumber, red onion, and basil.

1 1/2 pounds tomatoes
1 can white beans
1 Count cucumber
1/2 Count red onion
1/2 cup basil
4
Make the dressing
Whisk
Measuring Spoons
Small bowl

In a small bowl, whisk together the remaining 3 tbsp olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until the dressing looks smooth and lightly thickened.

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 Count garlic
3/4 teaspoon salt
1/2 teaspoon Black Pepper
5
Toss with dressing
Large mixing bowl

Let the toasted bread cool on its tray for about 5 minutes. Add to the vegetables and beans, pour in the dressing and toss gently until evenly coated.

Let the toasted sourdough cool for a few minutes before tossing to avoid steam burns.

6
Rest and serve
Large mixing bowl

Let the panzanella sit for 10 minutes so the sourdough can absorb the tomato juices while staying pleasantly chewy. Toss once more, taste, and serve.

7

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