Panzanella with grilled bread

This bread, tomato, and chickpea salad is the perfect choice for a light and delicious lunch or dinner. Crispy grilled bread pieces add unique texture, while fresh vegetables and aromatic basil make the salad special. Enriched with crunchy chickpeas and quinoa, it’s a great example of a tasty and nutritious dish that’s easy to prepare. Serve it warm or at room temperature, enjoying every bite.

Ingridients:

2-3 slices of one to two day old bread
1 large pink tomato1 large red tomato
6-8 cherry tomatoes
½ red onion
2-3 tbsp crispy chickpeas
2-3 tbsp cooked movie salt, pepper to taste
1 tbsp olive oil
spray with olive and truffle oil
basil leaves

Instructions:

Grill 2-3 slices of one- or two-day-old bread for 1-2 minutes on each side until crispy.

Place on a plate, break into large pieces, and drizzle with olive oil.

Cut the large pink and red tomatoes into big chunks.

Halve the cherry tomatoes.

Slice half of the red onion into thin rings.

Mix all the vegetables together in a large bowl.

Add 2-3 tbsp of crispy chickpeas and 2-3 tbsp of cooked quinoa to the vegetables.

Season with salt and pepper to taste.

Drizzle the salad with olive oil and a spray of olive and truffle oil.

Add basil leaves.

Recipe and photos were made for Striped Apron magazine, Summer 2021.

Bake