Panzanella Salad With Kalamata Olives, Garbanzo Beans, and Basil
By: Erina Malarkey
Published: Tuesday, October 5, 2010 - 8:52pm

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

Preparation

1 In a large bowl, toss the bread with 3 TB olive oil. Add the remaining 1 TB to a cast iron skillet, bring to medium heat, and brown the bread as if making croutons. Remove from heat and set aside. 2 In the same serving bowl, add the olive oil, balsamic, salt, and pepper and whisk to make a dressing. 3 Add to the bowl the tomatoes, the garbanzo, the red onions, the kalamata olives, the mozzarella (optional), the basil, and the bread. 4 Toss to thoroughly combine. 5 Let stand at room temperature, stirring occasionally, for 5-10 minutes, or until the bread has absorbed the tomato juices without losing its texture.