Recipe: Panzanella Salad With Grilled Multigrain Croutons

Loaded with veggies, protein and fiber rich garbanzo beans, fresh mozzarella and chunks of multigrain croutons, this salad is substantial enough for a meal or perfect for a hearty side dish.

Ingredients

Makes 4 large servings (large salad bowl)

3 thick slices multigrain bread*
1 ½ cups garbanzo beans
1 ½ cups small mozzarella balls, quartered
1 pint cherry tomatoes, halved
½ English or 2 Persian cucumbers, finely diced
1/3 cup Kalamata olives, halved
¼ cup large capers, rinsed
2 shallots or ¼ red onion, finely sliced
6 cups arugula
4 TBSP olive oil
2 TBSP balsamic vinegar
2 TBSP flat leaf parsley, finely chopped
½ tsp sea salt
½ tsp freshly cracked pepper

*Recommend to use an artisan type loaf that is not pre-cut

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Preparation

1. Heat grill or grill-pan to medium high. Brush both sides of the bread with 2 TBSP olive oil and sprinkle with ¼ tsp (each) salt and pepper. Grill on both sides, about 2-3 minutes, until toasty and golden.
2. Remove bread from pan, let cool, then slice into ½ inch croutons. Alternatively, the bread can be diced, tossed with the same amount of olive oil, salt and pepper, and toasted on a baking sheet for 7-8 minutes at 375 degrees.
3. In a large bowl, whisk together the remaining 2 TBSP olive oil, balsamic vinegar, parsley and remaining ¼ tsp (each) salt and pepper.
4. Toss in the garbanzo beans, mozzarella, tomatoes, cucumber, olives, caper and shallot or onion and let marinate for 20-30 minutes.
5. Finally, add the arugula and croutons and toss until well combined. Serve immediately.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.