Name: Italian Panzanella Bread Salad
Prep time: 40 min
Cook time: 40 min
Yield: 10
Ingredients: Country style white bread, cut into 1 inch cubes - 8 ounces; Garlic flavored olive oil - 3 tablespoons; Coarse salt - ½ teaspoon; Garbanzo beans, rinsed and drained - 1 (15 ounce) can; Red or yellow teardrop tomatoes, halved - 2 cups; Chopped green bell pepper - ⅓ cup; Chopped red bell pepper - ⅓ cup; Red onion, cut into 3/4 inch slices - 1 small; Kalamata olives, pitted and halved - 10; Basil pesto - ⅓ cup; Balsamic Vinegar - ¼ cup; Minced fresh rosemary - 1 tablespoon; Black pepper - ¼ teaspoon; Crumbled goat cheese - 4 ounces; Green or red leaf lettuce - 1 head; Toasted pine nuts - ¼ cup

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Italian Panzanella Bread Salad

1. Country style white bread, cut into 1 inch cubes - 8 ounces

2. Garlic flavored olive oil - 3 tablespoons

3. Coarse salt - ½ teaspoon

4. Garbanzo beans, rinsed and drained - 1 (15 ounce) can

5. Red or yellow teardrop tomatoes, halved - 2 cups

6. Chopped green bell pepper - ⅓ cup

7. Chopped red bell pepper - ⅓ cup

8. Red onion, cut into 3/4 inch slices - 1 small

9. Kalamata olives, pitted and halved - 10

10. Basil pesto - ⅓ cup

11. Balsamic Vinegar - ¼ cup

12. Minced fresh rosemary - 1 tablespoon

13. Black pepper - ¼ teaspoon

14. Crumbled goat cheese - 4 ounces

15. Green or red leaf lettuce - 1 head

16. Toasted pine nuts - ¼ cup

How to cook deliciously - Italian Panzanella Bread Salad

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.

3. Stage

Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.

4. Stage

To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.