Rating: 4.5 stars 4.4
29 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.

Recipe Summary

prep:
40 mins
cook:
12 mins
additional:
40 mins
total:
1 hr 32 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.

  • Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.

  • To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Nutrition Facts

264 calories; protein 8.8g; carbohydrates 24.5g; fat 15g; cholesterol 11.6mg; sodium 451.9mg. Full Nutrition
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