Daily Archives: June 5, 2014

Salad Time #7

Salad-timeItalian Panzanella Bread Salad

Makes 10 servings

Prep: 40 minutes
Cook: 12 minutes

Shopping List:

  • 225 gr or 8 ounces country style white bread, cut into 2½ cm or 1 inch cubes
  • 45 ml or 3 tablespoons garlic flavored olive oil
  • 2 gr or ½ teaspoon coarse salt
  • 425 gr or 1 (15 ounce can) garbanzo beans, rinsed and drained
  • 300 gr or 2 cups red or yellow teardrop tomatoes, halved
  • 50 gr or ⅓ cup chopped green bell pepper
  • 50 gr or ⅓ cup chopped red bell pepper
  • 1 small red onion, cut into 3/4 inch slices
  • 10 Kalamata olives, pitted and halved
  • 75 gr or ⅓ cup basil pesto
  • 60 ml or ¼ cup balsamic vinegar
  • 2 gr or 1 tablespoon minced fresh rosemary
  • ½ gr or ¼ teaspoon freshly ground black pepper
  • 115 gr or 4 ounces crumbled goat cheese
  • 1 head green or red leaf lettuce
  • 35 gr or ¼ cup toasted pine nuts

red-leaf-lettuceTO MAKE:

  1. Preheat oven to 175º C or 350º F.
  2. Toss the bread cubes with the olive oil to evenly coat.
  3. Sprinkle with salt, and toss again.
  4. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes.
  5. Remove from oven and allow to cool completely.
  6. Toss together the garbanzo beans, tomatoes, peppers, onion, and Kalamata olives in a large bowl.
  7. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper.
  8. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
  9. To serve, toss the toasted bread cubes and goat cheese with the tomato mixture.
  10. Line a serving platter with a few lettuce leaves.
  11. Shred the remaining lettuce, and mound in the center of the platter.
  12. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Note 1: Originally a bread salad comes from Tuscany, this one has a Sicilian twist.

Note 2: No goat cheese at hand? Use crumbled feta cheese instead.


Amount Per Serving
Calories: 264
Total Fat: 15g
Cholesterol: 12mg
Sodium: 452mg
Total Carbohydrates: 24.5g
Dietary Fiber: 3.1g
Protein: 8.8g
Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20140605-Italian-Panzanella-Bread-Salad