This post was sponsored by Ancient Olive Trees, thank you for supporting the brands that support me!
I think we can all agree that panzanella salad is one of the best salads ever created. Even if you claim to not like salad, I bet you would gobble down a big bowl of panzanella!
It’s packed with crispy chunks of bread, fresh vegetables, hearty white beans, tangy feta cheese, and dressed with a delicious basil vinaigrette. Now if that doesn’t make your mouth water, I don’t know what will! I first saw Ina Garten make a panzanella salad on Barefoot Contessa and I’ve been hooked ever since. I’ve made quite a few varieties on the blog and I still have trouble picking a favorite one. This spinach and white bean one ranks pretty high though!
I cook with olive oil every single day and don’t always think about what kind I’m using, but a good olive oil is particularly important in this panzanella salad recipe. Not only do you toast the bread in olive oil, but you also use olive oil in the vinaigrette. Ancient Olive Trees olive oil not only looks super sleek and fancy, but it also tastes amazing. Unlike most olive oil bottles that are made of clear glass, these bottles are opaque which allows the oil to stay fresher longer because it doesn’t get exposed to sunlight.
Ancient Olive Trees olive oil is made in California from early harvest Arbequina and Arbosana olives that are picked green and pressed within hours so that all the freshness gets sealed inside. The olive oil tastes super fresh and fruity and is perfect for both cooking with and using raw in a salad dressing. It’s also non-GMO which is a huge plus 🙂Print
- 6 cups diced bread, I used gluten free hamburger buns
- 4 tablespoons olive oil
- 1 (15 ounce) can white beans, drained and rinsed
- 2 cups sliced cherry tomatoes
- 2 cups chopped baby spinach leaves
- 1 whole yellow bell pepper, chopped
- 1/2 cup diced purple onion
- 3/4 cup crumbled feta cheese (optional)
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped basil
- 1 clove garlic, minced
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon maple syrup, or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Heat a large pan over medium heat and add the olive oil, diced bread and a pinch of salt. Cook the bread until toasted on the outside, about 10 minutes.
- Add the bread to a large bowl along with the remaining ingredients and mix until combined.
- Add all vinaigrette ingredients to a jar and whisk until combined. Slowly pour the dressing over the salad until you have the desired amount. You may not want to use all of it depending on how much dressing you like. Mix salad until all ingredients are coated with dressing. Salad can be served immediately or chilled in the refrigerator for up to 3 days.