Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate of panzanella salad

Panzanella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Panzanella Salad is one of those recipes that feels like summer in a bowl—fresh, colorful, and bursting with flavor. This classic Italian bread salad is the perfect way to use up day-old bread, pairing it with juicy tomatoes, crisp vegetables, and a bright dressing that ties it all together. It’s hearty enough to stand on its own yet light and refreshing, making it one of my favorite go-to salads for warm days or easy entertaining.

  • Total Time: 15 minutes
  • Yield: 2 1x

Ingredients

Units Scale

Marinated Chickpeas 

  • 1 can (15-ounce) chickpeas, low-sodium or no added salt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh basil, julienned
  • 2 tablespoons fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon honey, *optional
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes

Salad

  • 2 cups thick Sourdough bread cubes
  • 3 cups butter leaf lettuce, torn
  • 1 pint grape tomatoes, halved
  • 2 ounces feta cheese, crumbled

Instructions

  1. Marinate the chickpeas. In a large bowl, combine canned (or cooked) chickpeas with olive oil, red wine vinegar, minced garlic, fresh herbs (if using), red pepper flakes, and black pepper. Let them sit for at least 15-20 minutes so the flavors meld. This mixture serves as both your protein and dressing for the salad.

  2. Toast the bread cubes. Cut the bread into bite-sized cubes. Toss lightly with olive oil and a dash of salt (optional). Bake at 350°F for 10-12 minutes, shaking halfway, until golden and crispy. Remove and let cool.

  3. Prepare the vegetables: tear the butter lettuce into pieces, halve the cherry tomatoes, and crumble the feta cheese.

  4. Assemble the salad: in a large bowl, combine the toasted bread cubes, marinated chickpeas, lettuce, tomatoes, and feta. Toss everything together so the bread soaks up some of the flavorful dressing (from the marinated chickpeas).

  5. Serve: Let the salad rest for 5-10 minutes before serving, allowing the flavors to marry. However, don’t wait too long, as the bread may become too soft.

Find it online: https://www.amysnutritionkitchen.com/panzanella-salad/

Scroll to Top