italian panzanella bread salad

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 40 mins Cook Time: 12 mins Ready Time: 1 hr 32 mins


• 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.