Panzanella Salad

Panzanella Salad

The fresh flavours of this salad explode in your mouth. It is the perfect salad to prepare and serve, especially during the summer. The croutons are made with fresh Bon Matin’ Protein Loaf, which provides 14 g of plant-based protein per serving (two slices). This Quebec bakery offers a line of products with no added fat or sugar.

Preparation 20 min
Total 35 min
4 Servings
Bon Matin™ No Fat, No Sugar Added Protein Loaf
Bon Matin® No Fat, No Sugar Added Protein Loaf


  • 8 slices Bon Matin™ No Fat, No Sugar Added Protein Loaf
  • 2 tbsp (30 mL) olive oil
  • 2 cloves of garlic, finely chopped
  • 1 540 mL can of white beans, drained and rinsed
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 cup (250 mL) green basil, torn (plus additional basil for serving)
  • 1/2 cup (125 mL) pine nuts
  • Marinated red onions
  • 1/4 cup (60 mL) water
  • 1/4 cup (60 mL) white vinegar
  • 2 tbsp (30 mL) sugar
  • 2 red onions, thinly sliced
  • 1/4 cup (60 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • Salt and pepper to taste


  1. Preheat the oven to 400 °F (200 °C). Line a baking tray with a silicon mat or parchment paper.
  2. Stir together the olive oil and chopped garlic. Season with salt and pepper.
  3. Spread the olive oil blend on the bread slices. Bake for 10 to 15 minutes, until the bread is dry.
  4. Meanwhile, in a small pan, bring the water, white vinegar and sugar to a boil. Remove from the heat. Add the sliced red onions. Stir. Set aside at room temperature until serving time.
  5. In a large bowl, make the lemon vinaigrette. Set aside.
  6. Gently toss all the salad ingredients with the lemon vinaigrette. Garnish with basil leaves before serving.

Hubert’s tip: During the summer, you can find a wide variety of fresh basil at most nurseries. Purple basil goes beautifully with a panzanella salad.