27m$17.16Sourdough Tomato White Bean Panzanella
A vegan, fiber-forward sourdough panzanella with cherry tomatoes, canned white beans, cucumber, red onion, and fresh basil. Serve it as a bright May 2026 lunch, dinner main, or hearty side.
- Energy
- 426 calories per serving
- Protein
- 12.6 g per serving
- Carbs
- 54.7 g per serving
- Fat
- 18 g per serving
- Sodium
- 1069 mg per serving
Shopping options
Olive oil
5 Tablespoon
Kroger® Extra Virgin Olive Oil
15%
Sourdough bread
8 Ounce
Private Selection® Sourdough Loaf
50%
Red onion
0.5 Count
Kroger® Red Onion 3 lb Bag
7%
Fresh basil
0.5 Cup
Simple Truth Organic® Basil
18%
Cherry tomatoes
1.5 Pound
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
80%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Red wine vinegar
3 Tablespoon
Kroger® Red Wine Vinegar
12%
Dijon mustard
1 Teaspoon
Kroger® Dijon Mustard
1%
Canned white beans
1 Can
Goya® White Beans
50%
English cucumber
1 Count
English Cucumber
100%
Garlic
1 Count
Garlic
10%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cherry tomatoes-1.5 lb
- fresh basil-0.5 cups
- sourdough bread-8 oz
- canned white beans-1 can
- English cucumber-1 medium
- red onion-0.5 small
- olive oil-5 tbsp
- red wine vinegar-3 tbsp
- Dijon mustard-1 tsp
- garlic-1 clove
- fine sea salt-0.75 tsp
- black pepper-0.5 tsp
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.
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.
In a large bowl, combine the cherry tomatoes, white beans, cucumber, red onion, and basil.
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.
Add the toasted sourdough to the bowl with the vegetables and beans. Pour in the dressing, then toss gently until the bread is evenly coated.
Let the toasted sourdough cool for a few minutes before tossing to avoid steam burns.
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.
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