Tomato Feta Panzanella
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8 servings
- 3-4 large heirloom tomatoes
- 1 cup heirloom cherry tomatoes
- 1-2 sheets feta cheese, drained from the brine
- Maldon Sea Salt + Freshly cracked black pepper
- Basil for garnish
- 1/4 loaf ciabatta bread
- olive oil
- 1 small shallot, roughly chopped
- 2 cups tightly packed basil
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
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Preparation
Step 1
To Make the Croutons
Step 2
Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread is crisp. Remove and use on the salad as needed.
Step 3
To Make the Basil Vinaigrette
Step 4
Combine everything in a blender and blend until smooth. Adjust salt and pepper as needed.
Step 5
To Assemble
Step 6
On a large platter, arrange the tomatoes, torn croutons and chunks of feta cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil
Step 7
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