White Bean, Cherry Tomato and Bacon Panzanella

White Bean, Cherry Tomato and Bacon Panzanella

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4

Nobody puts croutons in the corner: These crunchy bread bites will jazz up your winter palate, not to mention the peppery note of arugula and the bursting sweetness of roasted cherry tomatoes. Try topping this well-rounded meal with a dollop of fresh ricotta for good measure.

Featured in RICARDO Magazine (SPRING 2016)



    • 8 slices bacon
    • 4 cups (560 g) cherry tomatoes
    • 1 clove garlic, peeled
    • ¼ cup (60 ml) olive oil
    • 8 cups (225 g) cubed country bread
    • 2 tbsp (30 ml) white wine vinegar
    • 1 tbsp (15 ml) honey
    • 1 can (19 oz/540 ml) white kidney beans, rinsed and drained
    • 6 cups (150 g) arugula
    • Ricotta cheese, to taste (optional)
    • Salt and pepper


Note from Ricardo

Panzanella is an Italian salad traditionally made with day-old or toasted bread. Save time and use up that stale bread in your breadbox. It will soak up all the flavours from the vinaigrette and juicy tomatoes.

Personal Note