Spinach and White Bean Panzanella Salad with Basil Vinaigrette

My Spinach and White Bean Panzanella Salad with Basil Vinaigrette is delicious, nutritious, and hearty enough to stand alone on the lunch table. You can easily make it vegan and gluten-free.

Ancient Olive Trees sponsored this post. 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 not to 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!

Spinach and White Bean Panzanella Salad Recipe Ingredients

• Bread – This recipe calls for diced bread. I used gluten-free hamburger buns, but use whatever bread you prefer. 
• Olive oil – Olive oil is key in a vinaigrette. For his recipe, I used Ancient Olive Trees olive oil. It’s made in California from early harvest Arbequina and Arbosana olives that are picked green and pressed within hours so that all the freshness is sealed inside. The olive oil tastes incredibly fresh and fruity, making it perfect for both cooking and using raw in a salad dressing. It’s also non-GMO, which is a huge plus 🙂
• White beans – This recipe calls for a can of white beans, drained and rinsed.
• Vegetables – I included cherry tomatoes, baby spinach leaves, bell pepper, and purple onion.
• Feta cheese – Feta is optional, but delicious. If you’re making this recipe vegan, you can use a store-bought vegan feta, make your own, or leave it out entirely.
• Basil Vinaigrette – This vinaigrette is made with olive oil, red wine vinegar, chopped basil, minced garlic, Dijon mustard, maple syrup (or honey), salt, and black pepper.

How To Make This Panzanella Salad with Basil Vinaigrette

1. 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.
2. Add the bread to a large bowl along with the remaining ingredients and mix until combined.
3. 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.

Recipe Tips and Thoughts

• I made this recipe vegan and gluten-free.
• 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 tastes incredible. Unlike most olive oil bottles, which are made of clear glass, these bottles are opaque, allowing the oil to stay fresh for longer because it is not exposed to sunlight.
• Store it in the fridge in an airtight container for up to three days. I recommend leaving the bread and vinaigrette off until ready to serve.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking for More Delicious Salad Recipes?

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Easy Greek Panzanella Salad

Winter Panzanella Salad with Roasted Vegetables

Summer Panzanella Salad with Grilled Corn

Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing {gf}

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Protein Packed Three Bean Quinoa Salad

Spinach and White Bean Panzanella Salad with Basil Vinaigrette

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• Total Time: 20 minutes
• Yield: 4-6

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Ingredients

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• 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)

Basil Vinaigrette:

• 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

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Instructions

1. 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.
2. Add the bread to a large bowl along with the remaining ingredients and mix until combined.
3. 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.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Salad, Gluten Free