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!

White Bean Caprese PanzanellaWhite Bean Caprese Panzanella

White Bean Caprese Panzanella

White Bean Caprese Panzanella is the perfect summer lunch recipe. This six ingredient meal takes less than 10 minutes to make & is great for tomato season.

Print

  • 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
  1. 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.

  2. 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.

Nutrition Facts

White Bean Caprese Panzanella

Amount Per Serving

Calories 543
Calories from Fat 369

% Daily Value*

Total Fat 41g
63%

Saturated Fat 11g
55%

Cholesterol 44mg
15%

Sodium 382mg
16%

Potassium 671mg
19%

Total Carbohydrates 25g
8%

Dietary Fiber 5g
20%

Sugars 3g

Protein 20g
40%

Vitamin A
20.2%

Vitamin C
28.2%

Calcium
36.3%

Iron
20.1%

* Percent Daily Values are based on a 2000 calorie diet.

 

White Bean Caprese Panzanella

White Bean Caprese Panzanella / The Lazy Girl’s Summer Lunch

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