Italian Panzanella Bread Salad

    Italian Panzanella Bread Salad


    26 people made this

    About this recipe: Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavours of Sicilian cuisine.

    Serves: 10 

    • 230g country style white bread, cut into 2.5cm cubes
    • 3 tablespoons (45ml) garlic flavored olive oil
    • 1/2 teaspoon coarse salt
    • 1 (450g) can chickpeas, rinsed and drained
    • 2 cups (450g) red or yellow teardrop tomatoes, halved
    • 1/3 cup chopped green capsicum
    • 1/3 cup chopped red capsicum
    • 1 small red onion, cut into 2cm slices
    • 10 kalamata or black olives, pitted and halved
    • 1/3 cup (80ml) Italian basil pesto
    • 1/4 cup (60ml) balsamic vinegar
    • 1 tablespoon minced fresh rosemary
    • 1/4 teaspoon black pepper
    • 110g crumbled goat cheese
    • 1 head green or red leaf lettuce
    • 1/4 cup (30g) toasted pine nuts

    Prep:30min  ›  Cook:12min  ›  Extra time:1hr marinating  ›  Ready in:1hr42min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    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, capsicum, 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 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.

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