Panzanella (Italian bread salad)

    1 hour 22 min

    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.

    26 people made this

    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

    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.

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