Panzanella with Olives, White Beans and Arugula Pesto

"Toasty bread cubes, olives, sun dried tomatoes and warmed white beans, tossed with a peppery arugula pesto."
-- @bigdeliciouslife
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4

Recipe Card

For Garlic Butter Croutons


  • 4 cups day old cubed bread
  • 2 cloves minced garlic
  • 2 tbsp butter
  • 2 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoons salt

For Arugula Pesto


  • 2 cups arugula
  • 1/4 cup almonds or pine nuts
  • 1/4 cups parmesan cheese
  • 2 cloves garlic
  • 2 tablespoon lemon juice
  • 1/2 cups olive oil
  • 1/2 teaspoon salt

For Assembling


  • 3 cups arugula
  • 1 15 oz can Cannellini beans, drained
  • 1/3 cups kalamata olives
  • 1/4 cups sundried tomatoes
  • lemon juice
  • olive oil


  • Step 1

    In the food processor, add 2 cups arugula, almonds or pine nuts, parmesan, lemon juice 2 cloves garlic, 1/2 cup olive oil and 1/2 tsp of salt. Pulse until well combined. Set aside.

  • Step 2

    Preheat oven to 375 degrees. Toss cubed bread with butter, 2 tbsp olive oil, 2 cloves minced garlic and Italian seasoning on a baking sheet until well combined. Press gently and smear bread cubes into mixture to make sure it sticks to the bread. Bake for 10-15 minutes until golden brown, tossing halfway through and rotating the pan. Let cool completely.

  • Step 3

    Warm cannellini beans and stir in 1/4 cup of the pesto.

  • Step 4

    Squeeze a bit of fresh lemon juice and a drizzle of olive oil on bed of arugula on a platter. Arrange warmed beans, garlic croutons, olives and sun dried tomatoes on top. Serve immediately with extra pesto on the side for drizzling.

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