Panzanella Salad with chickpeas

As you already know, we were in Charleston this past weekend for the Cooper Bridge Run.  We decided to have a laid back evening at home and use Jon’s Big Green Egg.  We normally cook up some tasty treats when we go to Charleston.  Remember this – yum!  So this time we thought we’d try Coffee Rubbed Pork Tenderloin with Sweet Potato Puree'.  And once again we hit it out of the park!!

The pork was perfectly cooked and the sweet potato puree was such a great compliment to the spicy meat.  We also made a Panzanella salad to go with our dinner.  This salad has become my “go-to” dish.  It’s super easy.

Panzanella Salad with chickpeas

1 can chickpeas – drained	2 cups cherry tomatoes, cut in 1/2
1 cucumber – peeled / diced	1/2 c. chopped fresh mozzarella
1/4  Sweet yellow onion – dice	Lg Bunch of Fresh basil – chopped
French baguette loaf

Cut baguette into 1/4” cubes.  Toss lightly with olive oil, salt and pepper.  Spread on cooking sheet.  Bake until lightly golden brown.  Set aside to cool.

Cut vegetables, herbs and cheese and place in large bowl.

Vinaigrette:

1/2 teaspoon Dijon mustard	3 tbsp. red wine vinegar
1/2 cup olive oil	1/2 tsp. salt
1/4 tsp. pepper

Toss vegetable mixture in vinaigrette allow to marinate for at least 20 minutes.  Add toasted bread cubes right before serving.

This is soooo tasty!!  We’ve made it multiple times and it’s been a huge hit!  Let me know if you try, it’s a perfect salad to make for your next cookout.  And now that the markets are starting to open you’ll have great tomatoes to choose from!