gimmesomeoven5.0
Summer Panzanella
This colorful Summer Panzanella recipe is ultra-quick and easy to prepare, made with delicious buttery crusty bread, and perfect for potlucks or picnics or easy weeknight dinners!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
To Make The Panzanella:
2
Heat oven to 350°F.
3
Spread the bread out on a large baking sheet (
4
Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.
5
Once the bread is ready to go, transfer it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan and basil. Drizzle evenly with the Italian vinaigrette, and toss to combine.
chickpeas (drained and rinsed)1 (15-ounce) cancherry tomatoes (halved)2 cups
6
Serve immediately, 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.
7
To Make The Vinaigrette:
8
Whisk all ingredients together until combined.
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