Mouthwatering Panzanella Salad

Confession Time. I eat salad for lunch. Every. Day. I know it’s good for me, I know it’s part of my new years resolutions, abs are “made in the kitchen” all that… but guess what? I’m OVER it! I feel like I’ve been recycling the same five recipes again and again. Yesterday I could barely choke it down.  I need a Salad- intervention. I’m making it my mission to find and create some healthy (but more importantly) DELICIOUS salads that will satisfy but also make me feel great. And what kind of person would I be if I didn’t share them with you guys?!? Each week I will be posting a brand new recipe on the blog, so take that, Resolutions!

First and Foremost is my adaptation of Italian Panzanella Salad. Panzanella salad is usually Tomatoes, Fresh Herbs and Bread. I wanted to make it a little heartier and healthier, adding more greens, substituting whole grain bread and including chickpeas for some protein.



  • 8 Basil leaves, coarsely chopped
  • 1 English cucumber
  • 3 Garlic cloves, pressed
  • 1 Small bunch Parsley, fresh
  • 1/2 Red onion
  • 1 14 oz package Cherry Tomatoes
  • 1 can chickpeas, rinsed
  • Loaf Ciabatta or Baguette (I used multigrain)
  • 1 tbsp. Olive Oil

For Dressing

  • 1 tbsp. cup Olive oil
  • 3 tbsp. Red wine vinegar


  • Preheat oven to 350
  • Slice Baguette into chunks the size of toonies and place bread chunks on baking sheet
  • In a small  bowl mix 1 tbsp. olive oil with pressed garlic
  • Drizzle olive oil/ garlic mixture over baguette chunks
  • Place in oven for 5 minutes until bread is golden in color
  • Mix dressing ingredients in a small bowl
  • Chop all vegetables/ herbs
  • Combine veggies with herbs in a large mixing bowl.
  • Add in chickpeas and warm bread
  • Drizzle with salad dressing

You can also add leftover or rotisserie chicken for a bit of extra protein!


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