Heirloom Tomato White-Bean Panzanella Jars

Panzanella hails from Tuscany, where day-old bread soaks up ripe tomato juices in a rustic summer salad. This jarred spin folds in creamy cannellini beans and heirloom tomatoes for a no-cook lunch you can pack ahead.

Serves 4 · 25 min prep

Estimate for one serving

• 395 cal
• 15g protein
• 42g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

• 4 cups day-old sourdough or ciabatta, cubed
• 1.5 lb heirloom tomatoes, chunked
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 3/4 cup fresh basil, torn
• 1/4 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 oz fresh mozzarella pearls

Instructions

1. 1Whisk olive oil, red wine vinegar, Dijon, grated garlic, salt, and pepper in a small bowl until emulsified to make the dressing.
2. 2Cube the day-old bread into bite-size pieces; if it is very soft, toast lightly in a 350°F oven for 8 minutes until just dried, then cool.
3. 3Chunk the heirloom tomatoes into irregular pieces and place them in a large mixing bowl so their juices collect.
4. 4Add the drained beans, diced cucumber, and thinly sliced red onion to the tomatoes.
5. 5Pour most of the dressing over the vegetables and toss gently so the tomatoes release more juice.
6. 6Layer the dressed tomato-bean mixture into four wide-mouth jars, then tuck mozzarella pearls into each jar.
7. 7Top each jar with cubed bread and torn basil so the bread stays relatively dry until serving.
8. 8Seal and refrigerate up to 4 hours. When ready to eat, shake or invert the jar onto a plate so the bread soaks up the tomato juices, then drizzle any remaining dressing.