White bean panzanella with fresh mozzarella and fried eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

White bean panzanella with fresh mozzarella and fried eggs

Soy-Free, Vegetarian, Family-Friendly, Mediterranean

2 Servings, 680 Calories/Serving

15 Minutes

You don’t need old bread to make panzanella. With toasted flatbread, tomatoes, fresh mozzarella, and caper vinaigrette, Italy’s favorite seasonal salad is ready in minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 large whole grain flatbread
  • 1 cup cooked white beans
  • 3 ounces organic grape or Sungold tomatoes
  • ¼ pound fresh mozzarella
  • 4 or 5 sprigs organic fresh basil
  • 3 ounces organic arugula or other leafy greens
  • Sun Basket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)
  • 2 organic eggs
Ingredient IQ
Typically used as a condiment or seasoning, capers are the preserved young flower buds of the caper bush. Because they are delicate, they must be picked by hand, after which they are dried and salted or brined. A few of these beautifully briny buds will help cut the richness of a dish.

Nutrition per serving

Calories: 680, Protein: 28g (56% DV), Fiber: 6g (24% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 12g (60% DV), Cholesterol: 195mg (65% DV), Sodium: 720mg (30% DV), Carbohydrates: 48g (16% DV), Total Sugars: 4g, Added Sugars: 2g (4% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Toast the flatbread

In a large frying pan over medium heat, warm 2 teaspoons [3 tsp] oil until hot but not smoking. Add the flatbread and cook, turning occasionally, until crisp, 4 to 6 minutes. Transfer to a cutting board to cool slightly. Cut or break the flatbread into 1-inch pieces; season to taste with salt and pepper. Do not clean the pan.
Alternatively, cut the flatbread into quarters and toast in a toaster on a low setting several times until crisp, then break into pieces; season to taste with salt and pepper.
While the flatbread toasts, prepare the remaining salad ingredients.

2

Prep the remaining salad ingredients; assemble the salad

  • Rinse the white beans.
  • Cut the tomatoes in half.
  • Cut the mozzarella into ½-inch pieces.
  • Strip the basil leaves from the stems; cut or tear the leaves into strips.
In a medium bowl, toss together the beans, tomatoes, mozzarella, basil, arugula, and flatbread with as much caper vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

3

Cook the eggs

In the same pan used for the flatbread, warm 1 teaspoon [2 tsp] butter or oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the salad to individual bowls and top each with a fried egg. Serve any remaining vinaigrette on the side.
Kids Can!
  • Break the flatbread into pieces.
  • Rinse the beans.
  • Strip and tear the basil leaves.
  • Assemble the salad.
  • Transfer the salad to bowls.