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 Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4


  • 2 cups thinly sliced kale
  • 3/4 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
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon paprika
  • 3 cups stale whole wheat bread cubes
  • 1 cup fresh mozzarella cheese, cubed


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