Summer Panzanella Salad

developed by Church Health Center Wellness

This healthy and delicious salad is light but filling. Perfect for warm summer evenings!

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes 6 servings
Serving Size: 1 ½ cups
Nutrition Facts (per serving): Calories: 244; Total Fat: 10 g; Saturated Fat: 2 g; Sodium: 360 mg; Carbohydrate: 31 g; Fiber: 8 g; Protein: 9 g


Homemade croutons:

  • 1 clove of garlic, minced
  • 2 tablespoons parmesan cheese, grated
  • 1 small loaf of whole-wheat
  • French bread, cubed
  • Cooking spray


  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • 2 teaspoons parsley, chopped
  • ½ teaspoon onion powder
  • ¼ teaspoon salt


  • 1 tablespoon olive oil
  • 2 large leeks, chopped
  • 1 pound asparagus, trimmed and chopped
  • 2 cups arugula
  • 2 teaspoons fresh parsley, chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed


  1. Preheat oven to 400 degrees.
  2. Place cubed bread on cookie sheet. Top the bread with minced garlic and cheese. Spray with cooking spray. Bake for 10 minutes or until croutons are lightly colored, but still soft inside. Set aside to cool.
  3. Mix all vinaigrette ingredients in small bowl. Whisk until combined, set aside.
  4. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add chopped leeks. Sauté leeks for ten minutes or until wilted and translucent. Remove leeks from skillet and set aside.
  5. Using the same skillet, heat 1 teaspoon olive oil and sauté asparagus for 5 minutes until they turn bright green, but are still crisp and crunchy. Remove from skillet and set aside.
  6. Using the same skillet, heat 1 teaspoon olive oil and sauté arugula until wilted, about 3 minutes.
  7. In a large bowl combine croutons, sautéed vegetables and canned beans.
  8. Pour vinaigrette over mixture, add in chopped parsley and toss to coat. Let sit for a few minutes before serving so croutons absorb the vinaigrette.

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