- 8 ounces country style white bread, cut into 1 inch cubes
- 3 tablespoons garlic flavored olive oil
- 1/2 teaspoon coarse salt
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 2 cups red or yellow teardrop tomatoes, halved
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- 1 small red onion, cut into 3/4 inch slices
- 10 kalamata olives, pitted and halved
- 1/3 cup basil pesto
- 1/4 cup balsamic vinegar
- 1 tablespoon minced fresh rosemary
- 1/4 teaspoon black pepper
- 4 ounces crumbled goat cheese
- 1 head green or red leaf lettuce
- 1/4 cup toasted pine nuts
- 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.
07/17/2019
recipepes.com
talian panzanella bread salad, recipe
PT15M
PT1H
5
455 calories
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