Panzanella Salad

With spring finally here and summer temperatures around the corner, it's a great time to eat more raw foods and salads.

We made this salad last week and I had to share it. I love the combo of crunchy sourdough cubes, fresh crunchy veggies and the Mediterranean flavors of olives and feta.

You can mix up the vegetables and use what you have on hand or your favorite spring veggies like sugar snap peas, radishes or red beets.

Panzanella Salad

2-3 cups of whole grain sourdough bread, cut in 1 inch cubes

1 pound of cherry tomatoes, halved

1 small cucumber, diced (peeling is optional)

1 red or yellow pepper, diced

1 can or 2 cups of chickpeas, drained

1/4 c. kalamata olives, halved

1/4 c. extra virgin olive oil

2 Tbsp red wine vinegar

1/2 - 1 tsp mustard

1/2 tsp sea salt

1/4 tsp ground pepper

optional feta cheese, fresh parsley or basil for the top

Toast the bread in a preheated oven at 250 degrees for 10-15 minutes, until crisp.

Combine the veggies in a medium sized bowl and stir in the chickpeas and olives. In a small bowl, whisk the oil, vinegar, mustard, salt and pepper together and pour over the salad, tossing to combine. Add in the bread cubes and sprinkle with optional cheese or fresh herbs.