Panzanella with Feta and Basil Recipe

Name: Panzanella with Feta and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 large loaf rustic country bread, cut into 1-inch cubes; 1/2 of a 10-ounce loaf ciabatta (about 2 cups diced); 8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced; 2 shallots, sliced thin (about 1/3 cup); 1/3 cup capers, drained; 1/2 cup olive oil; 3 tablespoons balsamic vinegar; Salt and freshly ground black pepper; 4 ounces feta cheese, crumbled; 1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish

Servings: persons

1/2 large loaf rustic country bread, cut into 1-inch cubes
1/2 of a 10-ounce loaf ciabatta (about 2 cups diced)
8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced
2 shallots, sliced thin (about 1/3 cup)
1/3 cup capers, drained
1/2 cup olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
4 ounces feta cheese, crumbled
1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish

1
Preheat oven to 350 degrees F.
2
Place bread cubes on a baking sheet and toast in oven 10 to 15 minutes.
3
Remove and let cool.
4
Combine the bread with tomatoes, shallots and capers and let sit for about 5 minutes.
5
Meanwhile, add olive oil and balsamic vinegar to a bowl.
6
Season with salt and freshly ground black pepper, to taste, whisk and add to bread.
7
Add feta and basil to the bowl.
8
Lightly toss with wooden spoon.
9
Plate panzanella, garnish with basil leaves and serve.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 large loaf rustic country bread, cut into 1-inch cubes, 1/2 of a 10-ounce loaf ciabatta (about 2 cups diced), 8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced, 2 shallots, sliced thin (about 1/3 cup), and more.

Yes, Panzanella with Feta and Basil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panzanella with Feta and Basil

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