Summer Panzanella
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes
- 4 tablespoons butter (I used Land O Lakes® Salted Butter in Half Sticks), melted
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 English cucumber, thinly sliced
- 2 cups cherry tomatoes, halved
- half a small red onion, peeled and thinly sliced
- 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving
- 1/4 cup thinly sliced fresh basil leaves
- 1 batch Easy Italian vinaigrette (see below)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, pressed or finely minced
- 1/2 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Kosher salt
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Preparation
Step 1
To Make The Panzanella:
Step 2
Heat oven to 350°F.
Step 3
Spread the bread out on a large baking sheet (
Step 4
Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.
Step 5
Once the bread is ready to go, transfer it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan and basil. Drizzle evenly with the Italian vinaigrette, and toss to combine.
Step 6
Serve immediately, garnished with extra Parmesan if desired. Or, cover and refrigerate for up to 4 hours to let the flavors meld together more, stirring only once.
Step 7
To Make The Vinaigrette:
Step 8
Whisk all ingredients together until combined.
Step 9
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