Panzanella
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
0 out of 5 stars
(0)
Ingredients
6 to 8 servings
- 1 batch red wine vinaigrette
- 16 ounces cherry tomatoes, halved
- 3 ounces crumbled feta cheese
- 3 mini cucumbers, thinly sliced
- 1 red or yellow bell pepper, diced
- half of 1 small red onion, very thinly sliced
- 2/3 cup chopped fresh basil leaves
- 1 small loaf (about 10 ounces) ciabatta or sourdough bread, cut or torn into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- fine sea salt and freshly-ground black pepper
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Preparation
Chef’s notes
Use homemade croutons for the best flavor and texture.
Choose the ripest, sweetest tomatoes available.
Be gentle when tossing the salad.
Rest the salad before serving, if possible.