Green Bean Panzanella Salad

Being large suppliers of fresh, hand-picked green beans across the west coast, we love using them in simple, colorful recipes throughout the year. This panzanella salad has come to be a favorite for many reasons, but mainly because who doesn’t love fresh produce, bread, and cheese thrown together and calling it a salad!

Check out our fresh recipe below, or on AndNowUKnow’s The Snack Magazine in their What the Fork feature!

Green Bean Panzanella Salad

Serves: 4-6   |   Prep Time: Overnight + 15 minutes

12oz bag Lipman’s Cleaned and Trimmed Green Beans, cut into 1-2” pieces
½ baguette or other crusty bread
½ pint of grape tomatoes, cut in half
8oz Burrata cheese
Olive oil
Balsamic vinegar
Fresh parsley
Fresh oregano
Fresh basil

Cut baguette or bread of choice into 1” cubes the night before to let them dry out.

Preheat oven to 400⁰F. Toss cubed bread in olive oil, salt, and pepper. Don’t skimp on the olive oil! Place seasoned bread on a lined baking sheet and bake for 8-10 minutes, until golden brown and crispy. Remove from oven and let cool.

Finely chop the fresh herbs and mix together.

Cook green beans per instructions on the bag. Assemble the salad as desired, cutting the Burrata into small pieces. Garnish with fresh herbs, olive oil, and balsamic vinegar.


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