Panzanella Salad with Kalamata Olives, Garbanzo Beans, and Basil
By: Leah Rodrigues
Published: July 11, 2013

This panzanella salad from Shut Up and Cook is a delicious way to use up stale bread.  Cubes of bread are tossed with a variety of salad fixings including red onion, garbanzo beans, kalamata olives and tomatoes.  The vinaigrette gets soaked up by the bread, turning the cubes into tender, tasty morsels.  You can use a variety of breads for this recipe including ciabatta, French bread, or even cornbread.
Panzanella Salad With Kalamata Olives, Garbanzo Beans, and Basil



Ingredients:
 
1/2 pound (about 5 cups) stale bread, cut into ¾- inch cubes. You want the bread to be sub
1 pound ripe tomatoes (about 3- 4 cups), cut into ¾ inch pieces
1/2 cup diced red onion
1 can garbanzo beans
1/4 cup kalamata olives
1/2 cup fresh mozzarella (optional)
1/2 cup fresh basil, sliced
1/2 cup olive oil,+ 3- 4 TB
3 tablespoons Balsamic
1 teaspoon salt
1/2 teaspoon pepper
 
For full recipe instructions, click here.