Feta Panzanella Salad
Feta Panzanella Salad ❤️ Such an easy and delicious one! Traditionally panzanella doesn’t have feta but it adds the most amazing flavor! I used @AthenosFeta in 2 different ways, baked with the bread, trust me…when you get the little golden pieces of feta you’ll swoon and also used it atop the salad.
Ingredients
- 2 pints cherry tomatoes halved
- 5 persian cucumbers
- 4-5 cups ciabatta cubed
- 6 oz feta crumbles I used a container of @athenosfeta crumbles
- 1/2 cup Italian parsley
- 1/4 cup dill fresh
- 1 tsp oregano optional
- 3 tbsp olive oil
Dressing
- Tomato water base
- 2 small shallots chopped
- 1.5 tsp honey
- 1.5 tsp dijon mustard
- 1/4 red wine vinegar
- 1/2 lemon
- 1/2 cup olive oil
Instructions
- First, place the tomatoes atop a strainer and add plenty of kosher salt. Then, let sit for 20 minutes.
- Secondly, add the ciabatta to a baking dish. Then, combine the olive oil, oregano and 1/4 cup feta crumbles. Mix together. Bake at 375F for about 20 minutes. Check at the 15 minute mark.
- Then, using the tomato water as the base, mix together the shallots, mustard, honey, vinegar and lemon. Slowly whisk in the olive oil. Salt and pepper to taste.
- Lastly, in a bowl, add the bread, tomatoes, cucumber, parsley, dill and remaining feta crumbles. Then, add 1/2 of the vinaigrette and mix in, keep adding it little bits at a time until desired dressed level.
Nutrition
Calories: 1177kcal, Carbohydrates: 67g, Protein: 24g, Fat: 95g, Saturated Fat: 22g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 59g, Cholesterol: 76mg, Sodium: 1358mg, Potassium: 1559mg, Fiber: 7g, Sugar: 21g, Vitamin A: 4563IU, Vitamin C: 153mg, Calcium: 562mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.