Italian Panzanella Bread Salad

Italian Panzanella Bread Salad
Italian Panzanella Bread Salad

Italian Panzanella Bread Salad

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 263 kcal

Ingredients
  

  • 8 ounces country-style white bread cut into 1-inchcubes
  • 3 tbsp olive oil garlic-flavored
  • 1/2 tbsp coarse salt
  • 15 ounces garbanzo beans
  • 2 cups teardrop tomatoes red or yellow
  • 1/3 cup green bell pepper chopped
  • 1/3 cup red bell pepper chopped
  • 1 small red onion cut into 3/4-inch slices
  • 10 kalamata olives pitted and halved
  • 1/3 cup basil pesto
  • 1/4 cup balsamic vinegar
  • 1 tbsp fresh rosemary minced
  • 1/4 tbsp black pepper
  • 4 ounces goat cheese crumbled
  • 1 head green or red leaf lettuce
  • 1/4 cup toasted pine nuts

Notes

Italian Panzanella Bread Salad: Preheat oven carefully to 350 degrees F (175 degrees C).
Hurl the bread blocks with the olive oil to uniformly coat. Sprinkle with salt, and hurl once more. Spread the cubed bread equally over a heating sheet, and prepare in the preheated oven until brilliant dark-colored, around 12 minutes. Expel from oven and permit to cool totally.
Hurl together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a different bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Hurl the tomatoes with the pesto blend, and let remain at room temperature for 30 minutes to 60 minutes.
To serve, hurl the toasted bread 3D shapes and goat cheddar with the tomato blend. Line a serving platter with a couple of lettuce leaves. Shred the rest of the lettuce, and hill in the focal point of the plate. Spoon the bread blend over the salad, and sprinkle with toasted pine nuts.
Nutrition Facts (Per Serving): Calories 263, Carbohydrates 19g, Protein 33g, Fat 1g
Keyword Bread Salad, Italian Panzanella
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