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Chimichurri Panzanella with White Beans

Chimichurri Panzanella Salad with White Beans

Full of flavor, this panzanella combines my favorite herbs with crusty bread, sweet tomatoes, lemony white beans and creamy goat cheese. Dive right in! You will have extra Chimchurri and extra Lemony White Beans left over so be sure to incorporate them into your weekly meal plan! (Or just eat this salad every day like I do!) This salad will make one entree sized salad or 2 side salads. By all means customize this to your preferences-if you like more flavor, add more chimichurri. Don't like red onion? Leave it out!
Course Salad
Author Lane from With Two Spoons

Ingredients

  • For the SALAD:
  • 2 cups spinach/arugula mix
  • 2 cups crusty sourdough bread torn into bite sized pieces
  • 1/2 pint cherry tomatoes halved or quartered
  • 1 Tablespoon red onion thinly sliced
  • 3 Tablespoons Lemony White Beans
  • 2 Tablespoons Chimichurri Sauce
  • 1 ounce goat cheese crumbled
  • LEMONY WHITE BEANS:
  • 1 15 ounce can cannelini beans drained and rinsed
  • ¼ cup red onion minced
  • ¼ cup pecorino cheese grated + additional for garnish
  • 1 Tablespoon lemon zest
  • 3 Tablespoons lemon juice
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh rosemary minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • CHIMICHURRI SAUCE:
  • 1 cup Italian parsley leaves
  • 1 cup cilantro leaves
  • ½ cup basil leaves
  • 4 garlic cloves
  • 1/2 cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon Tabasco sauce

Instructions

  1. To Make the LEMONY WHITE BEANS:
  2. In a medium sized bowl, combine lemon zest, lemon juice, olive oil, rosemary, red pepper flakes, salt and pepper.
  3. Add white beans, onions and pecorino and coat with the lemony marinade.
  4. Marinade at least 2 hours before using.
  5. Store in a glass container in the refrigeratort.
  6. To Make the CHIMICHURRI SAUCE:
  7. Place 4 cloves of garlic in the bowl of a food processor and pulse until minced.
  8. Add the parsley, cilantro and basil to the food processor and process until herbs form a paste.
  9. Add rice wine vinegar, salt, pepper, and Tabasco sauce and pulse to combine.
  10. Slowly add 1/2 cup of extra-virgin olive oil to food processor with motor running to form the sauce.
  11. If sauce is too thick, slowly add olive oil tablespoon by tablespoon until desired consistency.
  12. Transfer sauce to a glass jar to store.
  13. Keep in the refrigerator until needed.
  14. To make the CHMICHURRI PANZANELLA SALAD WITH WHITE BEANS:
  15. Preheat oven to 250ºF.
  16. Tear sourdough into bite sized pieces and spread on a baking sheet.
  17. Bake sourdough pieces for 15-20 minutes until crusty (but not hard).
  18. In a bowl, layer spinach/arugula mix, tomatoes, red onions, lemony white beans and goat cheese.
  19. Dress with Chimichurri Sauce.