Panzanella Salad With Kalamata Olives, Garbanzo Beans, and Basil

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 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

1
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.
2
In the same serving bowl, add the olive oil, balsamic, salt, and pepper and whisk to make a dressing.
3
Add to the bowl the tomatoes, the garbanzo, the red onions, the kalamata olives, the mozzarella (optional), the basil, and the bread.
4
Toss to thoroughly combine.
5
Let stand at room temperature, stirring occasionally, for 5-10 minutes, or until the bread has absorbed the tomato juices without losing its texture.
.

Yield:

6.0

Added:

Tuesday, October 5, 2010 - 8:52pm

Creator:

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