Panzanella is a rustic Italian bread salad. Often made with day old bread and thought of as a side dish; but I’ve added chickpeas to this simple recipe so you can enjoy it as a full meal. So don’t throw out that bread! Transform it into a healthy, comforting dish that has lots of color, texture and flavor. I used wonderful ciabatta rolls that we get from The Produce Box, our local CSA. You can also use any course textured type of bread for this dish. Fun for a summer gathering and is still delicious the next day!
Directions
Tear the ciabatta roll into bite size pieces and add to a large, shallow bowl. Thinly slice the cucumber and add to the bowl. Cut the cherry tomatoes in half and add to the bowl. Tear the basil leaves and add to the bowl. Then add in the chick peas. Next, add your olive oil, vinegar, and salt and pepper to taste. Toss together to combine everything. Cover and refrigerate for about an hour and let the bread marinate with the other ingredients. Before serving, see if the dish needs more olive oil, vinegar, salt or pepper. Serve at room temperature.
Serves 3-4
