Italian Panzanella Bread Salad
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Coarse Salt1 cup
Basil Pesto1 cup
Balsamic Vinegar1 tbsp
Rosemary (minced fresh)1 tsp
Black Pepper110 g
Crumbled Goat Cheese1 cup
Toasted Pine NutsDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Toss the bread cubes with the olive oil to evenly coat
3
Sprinkle with salt, and toss again
4
Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes
5
Remove from oven and allow to cool completely
6
Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl
7
In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper
8
Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour
9
To serve, toss the toasted bread cubes and goat cheese with the tomato mixture
10
Line a serving platter with a few lettuce leaves
11
Shred the remaining lettuce, and mound in the center of the platter
12
Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts