Greek Style Panzanella Salad

3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 garlic clove minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped tomato about 1 pound
1 cup peeled seeded, and chopped cucumber
½ cup chopped green bell pepper
½ cup chopped red onion
15- ounce can chickpeas rinsed and drained
4 cups sourdough bread cubes chopped ½-inch thick, toasted
1 cup packed arugula or baby spinach leaves
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
½ cup crumbled feta cheese

In a large bowl, whisk the vinegar, olive oil, garlic, salt, and pepper. Add the tomato, cucumber, bell pepper, onion, and chickpeas, and toss to coat. Cover and let marinate at room temperature for at least 20 minutes and up to 2 hours.

Add the bread, arugula, parsley, basil, and feta, and toss to combine. Serve immediately.


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