Have you honestly ever seen such a pretty salad?
It is safe to say that, even as a small child, I was obsessed with color. I know black is that color that is supposed to make you feel sleek and confident (or is that white?). I don’t know, but what I can tell you is, even now, the more neon the better. Even now, I will put a splash of neon on everything. That highlighter yellow color that many describe as “putrid”? Yup that is my favorite. I swear, I cannot resist buying anything that color.
But y’all already knew that.
So anyways, onto this meal. I think y’all already know my love of tomatoes practically knows no bounds. However, fall is my absolute favorite. I LIVE for fall. Not the pumpkin spice part of fall but all of the other fall things. So freaking much, I can hardly stand it. Is it just me, or does the air get a certain fall smell? Like leaves and lack of humidity and crumpled Halloween candy. I try as hard as I can to enjoy summer’s last bounty, but I always inexplicably fall for FALL.
See what I did there?
However, since my love of all things tomatoes knows no bounds, we have to say goodbye to summer in the best and classiest way.. I have been on SUCH a panzanella kick this summer an this combination is one of my favorites. Think greek salad meets hummus meets bread. A panzanella is basically a salad with bread thrown in. Which basically means it’s a salad times 0394829. It makes a plain boring green salad super filling and carby and delicious. Speaking of carby, did y’all read the study that we all have a fifth taste that detects starch. I must have been born with an extra strong sense of this taste, because I cannot get enough carbs. I feel like Oprah when I say that I freaking LOVE bread. I just love it so much. And there’s real deal sourdough in here so this one is a keeper.
Feel free to add extra proteins if your heart so desires. I love this salad with a dollop of yogurt or a sprinkle of chopped pistachios, but that’s when I’m feeling extra fancy. It is totally up to you!
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried dill
- 1/4 teaspoon Dijon mustard
- 2 1/2 tablespoon red wine vinegar
- 1 garlic clove, grated
- salt + pepper
- 1/4 cup olive oil
- 2 cups drained and rinsed chickpeas (cooked DIY style or one can's worth)
- 3-4 cups of torn up pieces of bread
- 1 1/2 tablespoons good quality olive oil
- salt + pepper
- 2 hearts of romaine, chopped
- 2-3 cups chopped tomatoes (1-2 large tomatoes)
- 1/2 english cucumber, chopped
- 1/2 red onion, thinly sliced
In a small bowl, whisk all of the ingredients for the chickpeas (besides the chickpeas and the olive oil) until combined. Slowly stream in the olive oil while whisking to incorporate. Add the chickpeas and toss to coat. Allow to sit at room temperature for at least 20 minutes.
Preheat the oven to 375 degrees. Line a baking sheet with foil. Toss bread with olive oil, salt, and pepper, and place on the baking sheet. Bake until toasted and golden, around 10 minutes. Take out of the oven and set aside to cool.
In a large salad bowl, add chopped romaine, chopped tomatoes, chopped cucumber, and red onion. Add cooled, toasted bread and toss to combine. Dump chickpeas with dressing and toss to coat. Season with salt and pepper to taste. Portion into bowls. EAT.
Oh yeah summer. We’re cool now.