Heirloom Tomato White-Bean Panzanella Bowls

Panzanella began as a thrifty Tuscan way to revive day-old bread with peak summer tomatoes. These bowls fold in creamy cannellini beans, sweet corn, and torn mozzarella for a hearty no-fuss lunch that still tastes like the Italian countryside.

Serves 4 · 20 min prep · 3 min cook

Estimate for one serving

• 465 cal
• 20g protein
• 48g carbs
• 22g fat
• 11g fiber

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Ingredients

• 2 lb heirloom tomatoes, chunked
• 4 cups ciabatta or crusty bread, cubed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1.5 cups fresh sweet corn kernels
• 8 oz fresh mozzarella, torn
• 1 cup fresh basil leaves
• 3 Tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby arugula

Instructions

1. 1Place the bread cubes on a sheet pan and toast under the broiler two to three minutes until golden and crisp at the edges; cool slightly.
2. 2Cut the heirloom tomatoes into large irregular chunks and place them in a big mixing bowl so their juices collect.
3. 3Add the drained cannellini beans and raw sweet corn kernels to the tomatoes.
4. 4Whisk the red wine vinegar, olive oil, grated garlic, salt, and pepper into a bright dressing.
5. 5Pour most of the dressing over the tomato-bean mixture and toss gently so the bread will soak later.
6. 6Add the slightly cooled bread cubes and torn mozzarella, then fold everything together.
7. 7Let the panzanella rest eight to ten minutes so the bread softens just enough while staying chewy.
8. 8Fold in the arugula and torn basil leaves right before serving so they stay fresh.
9. 9Divide into four bowls and finish with the remaining dressing and an extra grind of pepper.
10. 10Pack leftovers in jars with dressing on the bottom for next-day work lunches.