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Roasted Green Bean Panzanella Salad

Scott Phillips

Servings: 4

Roasted green beans make this summery salad work well in colder months. On its own, it makes a great vegetarian main dish, but it also serves as a hearty side or starter.


  • 1/2 baguette, cut into 1-inch cubes (about 4 cups)
  • 5 Tbs. extra-virgin olive oil
  • 1/2 tsp. granulated garlic
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. balsamic vinegar
  • 1/2 Tbs. fresh lemon juice
  • Roasted Green Beans, cut into 1-inch pieces
  • 1 cup halved cherry tomatoes
  • 1/2 cup mozzarella pearls (perline) or quartered ciliegine

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 15
  • Sodium (mg): 830
  • Carbohydrates (g): 41
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 9


  • Position a rack in the center of the oven and heat to 425°F.
  • On a rimmed baking sheet, toss the bread cubes with 3 Tbs. of the oil, the garlic, 1/2 tsp. salt, and 1/4 tsp. pepper, spread in a single layer, and toast, tossing halfway through, until light golden brown, 9 to 10 minutes.
  • Meanwhile, in a small bowl whisk the remaining 2 Tbs. oil, the balsamic vinegar, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • In a medium bowl, combine the bread cubes, green beans, tomatoes, mozzarella, and vinaigrette. Let the salad sit, tossing occasionally, until the bread begins to soften, about 20 minutes. Season to taste with salt and pepper, and serve.


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