{"id":14369,"date":"2016-03-21T13:18:34","date_gmt":"2016-03-21T17:18:34","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=14369"},"modified":"2019-06-25T11:10:59","modified_gmt":"2019-06-25T15:10:59","slug":"panzanella-salad-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/panzanella-salad-recipe\/","title":{"rendered":"Panzanella Salad with Chickpeas and Feta"},"content":{"rendered":"

Sweet tomatoes and sourdough bread are the foundation of any panzanella salad recipe (a traditional Tuscan bread salad), and they’re all the more delicious with salty feta cheese, spicy arugula, and a refreshing handful of basil and parsley. <\/em><\/p>\n

\"Panzanella<\/p>\n

If one sign of getting older is constantly remarking at how quickly time passes these days, then I\u2019m aging rapidly. I blink, and it\u2019s Monday again. I look up, and the month\u2019s over. I swear I go to sleep and–oh, spring!<\/p>\n

I didn\u2019t expect to be saying this, but I already miss the coziness of winter. But then I think about how good it feels to wear flip flops, to be outside when it\u2019s 75 and sunshine-y, to be able to buy a million fresh fruits and veggies…and it\u2019s like, winter who<\/em>?!<\/p>\n

\"Panzanella<\/p>\n

It happens just the same way every year around April–I feel this urge to spring clean what I\u00a0eat. I move out of my piping hot comfort food phase and into my cold salads period. To make the transition a little smoother, I make sure my salads are nice and hearty. That’s why this panzanella does the trick. It\u2019s filling and packed with a variety of flavors and texture–satisfying on every level.<\/p>\n

Sweet tomatoes and sourdough bread are the foundation of any panzanella salad, and they’re all the more delicious with\u00a0salty feta, spicy arugula, and a refreshing\u00a0handful of basil and parsley. A\u00a0generous pour of good quality olive oil and a few glugs of red wine vinegar tie all the flavors together.\u00a0I like to serve panzanella\u00a0as a side, with grilled fish or chicken, but the chickpeas and feta provide protein for staying power on its own, too!<\/p>\n

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\"Panzanella<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Panzanella Salad with Chickpeas and Feta<\/h2>\n
<\/div>\n
Sweet tomatoes and sourdough bread are the foundation of any panzanella salad recipe (a traditional Tuscan bread salad), and they're all the more delicious with salty feta cheese, spicy arugula, and a refreshing handful of basil and parsley. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
marinade<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Salad<\/span><\/div>
Cuisine: <\/span>American, Italian<\/span><\/div>
Keyword: <\/span>chickpea salad, feta salad, panzanella salad<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>288<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>