Summer Panzanella at home
- Yield 4
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Summer Panzanella at home is a salad recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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
Method
Warm oven to 350°F.
Spread the bread out on a large baking sheet (
While that cooks, as the bread is baking, prep your other ingredients and the vinaigrette.
Once the bread is ready to go, move it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan and basil. Spoon evenly with the Italian vinaigrette, and toss to combine.
Plate while it is hot, 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.
Beat all ingredients together until combined.
