Whole Grain Panzanella Bread Salad
Whole Grain Panzanella Bread Salad, a salad recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Ingredients
- 4 slices Roman Meal Bread
- 3 tablespoons olive oil, divided
- 2 tablespoons Parmesan cheese, shaved or grated
- 3 cups cherry tomatoes, sliced in half
- 2 cups cucumbers, seeded and diced
- 1 cup chickpeas, rinsed and drained
- 1/2 cup red onion, finely sliced
- 1/3 cup red wine vinegar
- 1/4 cup fresh basil leaves
Method
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Preheat broiler to 400 F. Foil-line one baking sheet.
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Brush bread lightly on both sides with 1 tablespoon olive oil; place on baking sheet. Broil about 2 minutes, turning once, until golden. Watch carefully to avoid burning. Remove from oven. Sprinkle cheese on one side of toasted bread; return to oven for about 20 seconds until cheese is melted and bubbly; cool completely. Cut bread into 1-inch pieces.
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Combine tomatoes, cucumbers, onion, vinegar, basil and remaining 2 tablespoons olive oil in large serving bowl. Sprinkle with salt and pepper to taste. Top with bread pieces just prior to serving.
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