Panzanella Salad With Kalamata Olives, Garbanzo Beans, and Basil

Photo: Erina Malarkey

Ingredients

1/2 pound (about 5 cups) stale bread, cut into ¾- inch cubes. You want the bread to be sub

1 pound ripe tomatoes (about 3- 4 cups), cut into ¾ inch pieces

1/2 cup diced red onion

1 can garbanzo beans

1/4 cup kalamata olives

1/2 cup fresh mozzarella (optional)

1/2 cup fresh basil, sliced

1/2 cup olive oil,+ 3- 4 TB

3 tablespoons Balsamic

1 teaspoon salt

1/2 teaspoon pepper

Preparation

In a large bowl, toss the bread with 3 TB olive oil. Add the remaining 1 TB to a cast iron skillet, bring to medium heat, and brown the bread as if making croutons. Remove from heat and set aside.

In the same serving bowl, add the olive oil, balsamic, salt, and pepper and whisk to make a dressing.

Add to the bowl the tomatoes, the garbanzo, the red onions, the kalamata olives, the mozzarella (optional), the basil, and the bread.

Toss to thoroughly combine.

Let stand at room temperature, stirring occasionally, for 5-10 minutes, or until the bread has absorbed the tomato juices without losing its texture.

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Tags:

panzanella

olives

stale bread

salad

Yield:

6.0

Added:

Tuesday, October 5, 2010 - 8:52pm

Creator:

Erina Malarkey

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