Southeast Dairy Association - kale white bean panzanella

Kale and White Bean “Panem” Panzanella

This hearty main-dish salad features kale, tomato, white beans, bread cubes and bacon tossed with balsamic vinaigrette and topped with mozzarella cheese.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4


  • 2 cups thinly sliced kale
  • 34 cup tomato, chopped
  • 1 (15.5-ounce) can Great Northern Beans, drained and rinsed
  • 3 strips center-cut bacon, cooked and coarsely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon balsamic vinegar
  • 14-12 teaspoon crushed red pepper flakes
  • 14 teaspoon paprika
  • 3 cups stale whole wheat bread cubes
  • 1 cup fresh mozzarella cheese, cubed


  1. Combine kale, tomato, beans and bacon in a large bowl.
  2. In a small bowl, combine oil, lemon juice, vinegar, pepper and paprika; mix well.
  3. Add 2 tablespoons of the dressing to kale mixture and stir to combine. Let stand for 15 to 20 minutes.
  4. Toss in bread, mozzarella and remaining dressing. Top with mozzarella and serve.

Related Recipes