Hi, I’m Jessica, and right now I could happily eat bread salad for the rest of my life.
No shame here — I’m borderline obsessed.
I might even start a bread-salad side blog. The craving runs deep.
Honestly, this was my lunch nearly every day last week. Every single day.
Hi hi hi! How was your weekend? Ours involved a full-day garage purge and organization project — the kind that leaves you physically wiped out but gleeful because you no longer dread opening the garage door. That little cubby where we store my food-styling and photography props is usually complete chaos, so getting it sorted felt amazing.
Clutter drives me nuts. It clogs my mind, makes me anxious, and derails my focus. The only clutter I welcome these days? Salad full of bread. Lots of bread, please.
I’ve never been the sort of person who demolishes a bread basket before dinner — I usually reserve my lack of restraint for dessert, pizza, or fries. But in this salad, the bread soaks up a tangy, herby marinade and becomes irresistible. I could easily eat the whole loaf tossed into the bowl. It’s that good.
This version uses a marinated chickpea dressing — lots of briny, honeyed flavor — and then a few generous drizzles of homemade chimichurri to finish. The combination is bright, savory, and a little addictive.
Every time I make chimichurri I remember why I love it so much and wonder why I don’t make it weekly. It elevates everything: steak, chicken, roasted vegetables — even plain veggies taste better when spooned with chimichurri. If it worked perfectly on broccoli, I’d be set.
A small behind-the-scenes note: my assistant recently learned how to climb onto the table, and getting him down has been a daily negotiation. We might be standing and eating this salad for a while until he loses interest.
If you’re ready to make this, here’s the recipe I used and why it works: the chickpeas marinate in a simple mix of olive oil, red wine vinegar, herbs, garlic and a touch of honey. That dressing soaks into the bread, while the chimichurri adds fresh, herbal brightness. Toasted bread provides crunch and structure, tomatoes bring juiciness, butter lettuce is the tender green, and feta offers salty creaminess.
Panzanella with Marinated Chickpeas and Chimichurri
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Ingredients
marinated chickpeas
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 teaspoons honey
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
salad
- 2 cups thick Italian bread cubes
- 3 cups torn butter lettuce
- 1 pint cherry tomatoes, halved or quartered
- 4 ounces feta cheese, crumbled
Instructions
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Preheat your oven to 350°F (175°C).
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Place the chickpeas in a large bowl. In a small bowl, whisk together the olive oil, red wine vinegar, basil, honey, garlic, oregano, salt, pepper and red pepper flakes. Pour over the chickpeas, cover, and refrigerate for at least 30 minutes to marinate.
chimichurri
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Combine parsley, cilantro, oregano and garlic in a food processor and pulse until finely chopped. Add the red wine vinegar and pulse once more. With the processor running, stream in the olive oil until combined. Stir in salt, pepper and red pepper flakes. Taste and adjust seasoning. Store chilled for up to a week or freeze for longer storage.
salad
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Line a baking sheet with parchment and spread the bread cubes in a single layer. Bake until golden and toasty, about 10–12 minutes. Let cool slightly.
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In a large bowl combine the bread cubes, tomatoes and lettuce. Add the marinated chickpeas and pour in as much of the dressing as you like. Toss well, then drizzle a few tablespoons of chimichurri and toss again. Season with salt and pepper if needed, crumble in the feta, toss once more, and serve.
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