Italian Panzanella Bread Salad
Nutrition :
261 calories,
3.4 stars -
based on 250 reviews
Yield : 10 servings
Ingredients
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8 ounces country style white bread, cut into 1 inch cubes3 tablespoons garlic flavored olive oil½ teaspoon coarse salt1 (15 ounce) can garbanzo beans, rinsed and drained2 cups red or yellow teardrop tomatoes, halved⅓ cup chopped green bell pepper⅓ cup chopped red bell pepper1 small red onion, cut into 3/4 inch slices10 kalamata olives, pitted and halved⅓ cup basil pesto¼ cup balsamic vinegar1 tablespoon minced fresh rosemary¼ teaspoon black pepper4 ounces crumbled goat cheese1 head green or red leaf lettuce¼ cup toasted pine nuts
Directions
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Preheat oven to 350 degrees F (175 degrees C).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.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.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.
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