Have you ever had a kitchen sink salad?
This line up includes chickpeas, cherry tomatoes, bread chunks, feta, lemon zest, basil and celery leaves (my new favorite ingredient by the way). It’s dressed with lemon juice and lots of good olive oil. So basically it’s a big bread salad with lots of stuff in it. Or better yet, a chickpea panzanella with a Greek twist?
That sounds better.
The beauty of a salad like this is that you can throw in/take out whatever you’d like.
However, if you’re in the mood for something crunchy and refreshing, this particular combination fits the bill (celery leaves! celery leaves!)
It’s a great salad for a crowd or a little bowl of heaven to enjoy at lunch.Print
If summer could speak, it would scream this salad. Creamy chickpeas, juicy tomatoes, and toasted bread join forces to create this Greek-inspired panzanella. My secret? The mandolin. It slices the vegetables beautifully thin. I’m not into kitchen gadgets but this tool is essential for speed and precision. In fact, I own three…
- 1 1/2 c. cubed country bread, cut into 1/2-inch pieces
- 1 tbsp. olive oil
- freshly ground black pepper
- 1x 14 oz. can of chickpeas, rinsed and drained
- 1 c. cherry tomatoes, halved
- 1 c. sliced English cucumber
- 1/4 c. Vidalia onion, quartered & thinly sliced
- 1/4 c. sliced celery
- 1/4 c. chopped celery leaves
- 2 tbsp. minced chives
- 1/4 c. basil leaves, cut into ribbons
- 1/4 c. Kalamata olives, pitted and chopped
- 1/2 c. crumbled feta
- 1 tbsp. of lemon zest, about 1 lemon
- 4 tbsp. fresh lemon juice
- 1/2 c. good quality olive oil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- handful of celery and basil leaves
Slice the vegetables as thin as possible, about 1/4-inch thick. If you do not have a mandolin, a food processor fitted with the slicer blade would work as well.
Sweet Vidalia onions are seasonal and at their peak in the summer months. When unavailable, use a red onion instead.
- Croutons: preheat the oven to 350 F. Place the bread onto a rimmed baking sheet. Drizzle with olive oil and lightly season with salt and pepper. Toss well to coat. Bake in the center of the oven until golden, about 10 minutes. Set aside until ready to use.
- Salad: add the croutons, chickpeas, tomatoes, cucumbers, onion, celery, celery leaves, chives, basil and olives to a large bowl.
- Dressing: add the lemon zest and lemon juice to a small bowl. Slowly stream in the olive oil and whisk well to emulsify. Add salt and pepper.
- To assemble, drizzle a little vinaigrette over the salad. Toss well, so that all of the ingredients are well coated. Taste the salad; it should be crisp and refreshing with plenty of acidity from the lemon. If not, add more dressing and adjust seasoning.
- Right before serving, top with crumbled feta (if you add it too early, it will disappear into little pieces when tossed).
- Garnish with extra celery and basil leaves.