Panzanella (Italian bread salad)

    Panzanella (Italian bread salad)

    (27)
    18saves
    1hr22min


    26 people made this

    About this recipe: A super-delicious Italian bread salad. Croutons are tossed with chickpeas, baby plum tomatoes, peppers, onion, kalamata olives, pesto, balsamic vinegar, rosemary, goat cheese and pine nuts.

    Ingredients
    Serves: 10 

    • 225g white bread, cut into 2.5cm cubes
    • 3 tablespoons garlic infused olive oil
    • 1/2 teaspoon coarse salt
    • 1 (400g) tin chickpeas, rinsed and drained
    • 300g baby plum tomatoes or cherry tomatoes, halved
    • 50g chopped green pepper
    • 50g chopped red pepper
    • 1 small red onion, cut into 1.75cm slices
    • 10 kalamata olives, pitted and halved
    • 75g basil pesto
    • 4 tablespoons balsamic vinegar
    • 1 tablespoon finely chopped fresh rosemary
    • 1/4 teaspoon black pepper
    • 110g crumbled goat cheese
    • 1 head green leaf lettuce
    • 4 tablespoons toasted pine nuts

    Method
    Prep:40min  ›  Cook:12min  ›  Extra time:30min marinating  ›  Ready in:1hr22min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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 tray and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
    3. Toss together the chickpeas, 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. To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving plate with a few lettuce leaves. Finely chop the remaining lettuce and mound in the centre of the serving plate. Spoon the bread mixture over the lettuce and sprinkle with toasted pine nuts.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (27)

    by
    25

    I won 1st Place for this salad that I re-named Tuscan Bread Salad! I had to substiute a few items because of availability- I live in Mexico. I used a homemade sourdough bread- no artisan breads here and also grape tomatoes, cannellini beans ,feta, orange and yellow peppers( left out the red & green peppers)and also added some summer sausage cut in quarters. I also sprinkled the feta cheese on top to give it a better visual presentation. The judges must have loved it- 25% judging for presentation and 75% for taste! I also added some rosemary and basil springs along side the platter I put it on. Thanks again for this great recipe!  -  25 May 2007  (Review from Allrecipes US | Canada)

    by
    25

    Oh, my gosh! This was my favorite salad so far! i couldn't find any tear-drop tomatoes so I had no tomatoes in it and I used feta cheese instead of the goat but stuck with the rest of the recipe. It was absolutely phenominal! I loved it. My husband and sister really enjoyed it as well. It had so much flavor. Thanks for the recipe! I will definitely be making this again as well as putting it in my "potluck" recipes so others can enjoy it!  -  10 Nov 2006  (Review from Allrecipes US | Canada)

    by
    19

    Simple and delicious. I made it for a work meeting and it was a huge hit. Everyone wanted the recipe.  -  22 Sep 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate