White Bean Caprese Panzanella / The Lazy Girl’s Summer Lunch
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White Bean Caprese Panzanella is the perfect simple summer meal. This six ingredient recipe takes less than 10 minutes to make & is perfect for one.
It is very not often that I share a recipe this simple (outside of my ‘Simple Sunday’s series). But it’s summer and no one wants to slave away in the kitchen all day on a gorgeous afternoon that could be spent at the lake or pool. And, I don’t know about you, we’ve been busy busy busy with out of town engagements and family visiting so I don’t think I could even find the time to spent a whole day in the kitchen if I wanted. Luckily, summer’s bountiful harvest lends itself to light and easy meals since fresh herbs and juicy tomatoes are flavorful enough to steal the show (without much cooking involved).
I’ve been calling this recipe the ‘lazy girl’s lunch’ because it literally takes 5 minutes to whip up and only has 6 ingredients. It’s sort of a mix between a caprese (without the pesto) and a panzanella salad. Because the recipe requires so few ingredients, make sure they are all high quality and at their peak moment – tomatoes should be at their juiciest and go out of your way to get a fresh loaf of bread from a local bakery. Also, try to use a robust and quality olive oil if you have it.
Additionally, I added a punch of protein with the white beans which are so mellow that they don’t steal the show but help keep you full through the afternoon. Now what are you waiting for? Go whip this up for lunch!
- 2 Tbsp olive oil divided
- 2 pieces small sourdough loaf, torn
- 6 cherry tomatoes, halved, or 1 heirloom tomato slices
- 2 oz torn mozzarella
- 1/2 cup canned white beans drained and rinsed
- 6 small basil leaves torn
- salt / pepper
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Heat a small saucepan over medium-high and add 1 Tbsp olive oil. Add torn sourdough and a dash of salt and pepper. Toss bread until completely coated in oil and seasoning. Cook for five minutes, tossing the bread often so it evenly toasts on all sides. Remove from heat and transfer to a bowl.
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Add tomatoes, mozzarella, remaining 1 Tbsp olive oil, and white beans to the bowl and toss to combine. Garnish with basil leaves and season with salt and pepper.
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Enjoy right away.
10 Comments
betty
you know, I have never made panzanella. I don’t know WHY!!! This looks SO delicious, and I love the idea of a white bean caprese!!!!
Katie | Healthy Seasonal Recipes
I am so with you! I just want to be outside playing right now… well, that is after I devour a platter of this gorgeous panzanella! So yummy and such pretty shots.
Tessa | Salted Plains
Yes, I much rather be outside right now than spending too much time inside cooking. This kind of lunch is right up my alley. So pretty, Shelly!
Christiann Koepke
Yes yes yes – to all of this! ! Total summer perfection. Can’t wait to try this 🙂 -CK
Caroline
This salad is perfection! I’m so with you…summer is all about keeping things simple. The fresher and less fussed with, the better. We love Caprese salads and eat them so much this time of year…having this delicious spin on it is fabulous. Gorgeous, gorgeous, gorgeous!
Todd Wagner | HonestlyYUM
Ummm . . . in all seriousness, this just might be the perfect salad!
Khloe
How tasty does this salad look! Thanks for the share, love checking out your blog. Keep up the posts!
Ellen Taylor
Looks yummy and perfect one for me because I’m also the Lazy one 😛
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