Panzanella is a rustic, Tuscan style salad made of stale bread, tomatoes and other fresh vegetables, olive oil and vinegar. So colorful and delicious, this version is more of a complete meal with the chickpeas added into it. You also don’t need to use all three colors of bell peppers. I just love the colors and nutrients it adds. You don’t need stale bread, but a good baguette is perfect for this dish. Enjoy!
Heat the oil in a large saute pan. Add the salt and the bread and sautée over medium head for 10-12 minutes until the bread cubes are browned. While the bread is cooking, combine all of the vinaigrette ingredients together and whisk until well combined. In a large bowl, add the tomatoes, cucumber, peppers, chickpeas, olives, capers and basil. Add in the bread and pour in the vinaigrette. Serve at room temperature.