A classic bread and tomato salad made with toasted ciabatta bread, chickpeas, artichokes, and olives and is the prefect summer salad.
I’m so excited to be heading to Broma Bakery’s Food Photography Workshop today!
I could not be more excited.
I’m actually writing this post a little early as I’m currently driving to Ann Arbor right now.
Well, first to Detroit to pick up Mary from the airport, she’s flying in from DC, and then to Ann Arbor for the workshop!
Ya know, I’ve never actually met Mary in person.
Which my husband thinks is super weird that I’m picking up some random girl from the airport that I’ve never met before, decided to stay in a hotel room with her, and go to this workshop together.
Here’s hoping she’s not a serial killer. Haha
But in all seriousness, I’ve known Mary for about a year now. Maybe a little longer. We’ve been in the same food blogging and photography groups together and have shared the same group FB messenger chat for that time.
I think it’s safe to say she’s a good person and someone that I totally see myself getting along with really well.
We seem to have the same type of personality which is a plus.
Anyway, I have a delicious Mediterranean panzanella salad for you today. I
‘ve been making panzanella salads for what feels like forever but honestly didn’t know it was called a panzanella salad. I just thought it was called a bread salad.
Which it is… but you know what I mean.
With it being the middle of summer and all I’ve been feeling all the salads lately. Normally I’m not too much of a salad person.
I’m not much a fan of all the lettuce and heavy dressings. Yeah, maybe that’s what it is.
These style salads are more my speed. No lettuce. Tons of fresh veggies. Tossed in a tangy vinaigrette.
Mediterranean Panzanella Salad
- 1 (8 oz) ciabatta loaf
- 2 cups cherry tomatoes halved
- 1 (15 oz) can chickpeas drained
- 1 (14 oz) can artichoke hearts
- 1/2 cup kalamata olives sliced
- 3 oz feta cheese crumbled
- 1/2 medium red onion thinly sliced
- 1/2 cup fresh basil leaves chopped
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- Preheat oven to 350° F and spray baking sheet with nonstick cooking spray.
- Chop or tear ciabatta bread into bite-sized pieces and spread evenly onto prepared baking sheet. Bake at 350° F for 10-12 minutes until toasted and golden brown.
- While bread is toasting, combine tomatoes, chickpeas, artichokes, olives, feta, onions, and basil in large bowl and toss to combine.
- In a small bowl, add all dressing ingredients and whisk to combine. Pour over salad and toss.
- Add toasted bread and toss to soak up rest of dressing.
- Serve immediately.