Italian Panzanella Bread Salad

Ingredients

• 8 ounces country style white bread , cut into 1 inch cubes
• 3 tablespoons garlic flavored olive oil
• 0.5 teaspoons coarse salt
• 1 can garbanzo beans , 15 ounce
• 2 cups red or yellow teardrop tomatoes , halved
• 0.33 cups chopped green bell pepper
• 0.33 cups chopped red bell pepper
• 1 small red onion , cut into 3/4 inch slices
• 10 kalamatas olives , pitted and halved
• 0.33 cups basil pesto
• 0.25 cups balsamic vinegar
• 1 tablespoon minced fresh rosemary
• 0.25 teaspoons black pepper
• 4 ounces crumbled goat cheese
• 1 head green or red leaf lettuce
• 0.25 cups toasted pine nuts

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   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.