Whole Grain Panzanella Bread Salad |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Seasonal freshness and natural whole grain goodness make this salad perfect for a picnic. 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 |
Directions:
1. Preheat broiler to 400 F. Foil-line one baking sheet.
2. 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.
3. 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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