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Italian Panzanella Bread Salad
Italian Panzanella Bread Salad
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Prep Time:
40 minutes
Cook Time:
12 minutes
Total Time:
92 minutes
Mediterranean-inspired bread salad with garbanzo beans, bell peppers, kalamata olives, and toasted bread.
Ingredients:
  • 8 ounces country style white bread, cut into 1 inch cubes
  • 3 tablespoons garlic flavored olive oil
  • 0.5 teaspoon coarse salt
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 2 cups red or yellow teardrop tomatoes, halved
  • 0.33333334326744 cup chopped green bell pepper
  • 0.33333334326744 cup chopped red bell pepper
  • 1 small red onion, cut into 3/4 inch slices
  • 10 kalamata olives, pitted and halved
  • 0.33333334326744 cup basil pesto
  • 0.25 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 0.25 teaspoon black pepper
  • 4 ounces crumbled goat cheese
  • 1 head green or red leaf lettuce
  • 0.25 cup toasted pine nuts
Instructions:
  • Preheat oven to 350°F (175°C).
  • Coat bread cubes evenly with olive oil, sprinkle with salt, and spread on a baking sheet. Bake in preheated oven until golden brown, around 12 minutes. Let cool completely before serving.
  • Combine the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In another bowl, mix the pesto, balsamic vinegar, rosemary, and pepper. Pour the pesto mixture over the tomatoes and let sit at room temperature for 30 minutes to 1 hour before serving.
  • Combine the toasted bread cubes and goat cheese with the tomato mixture, then spoon the mixture over a bed of lettuce leaves on a serving platter. Top with shredded lettuce and toasted pine nuts.

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