Tomato Feta Panzanella Salad

I went to the farmers market this weekend and bought the most beautiful vine ripened tomatoes! I wanted to make something with them today that highlights how amazing they can be this time of year. And what’s better than a panzanella salad. img_4584

But, what is a panzanella salad? Well, it’s usually some kind of chopped salad with soaked stale bread and tomatoes. It can also have onions, cucumbers, basil, olive oil and vinegar. I use the olive oil and vinegar in two places here – to make the croutons (aka, soaked stale bread) and then as a dressing.

The tomatoes do the rest. So does the addition of feta.

Definitely make this one tonight. It’s so easy and there’s no cooking involved!

Tomato Feta Panzanella Salad

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 ounces French bread, cut into 1-inch slices
  • 1/8 cup extra-virgin olive oil, + plus more for dressing
  • 1/8 cup Balsamic vinegar, + plus more for dressing
  • 2 pounds heirloom tomatoes, quartered
  • 1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained
  • 1/2 cup chopped fresh basil leaves
  • 1 (3-oz.) block feta cheese
  • Kosher salt and freshly ground pepper, to taste 


  1. In a large cast iron or nonstick skillet, fry french bread pieces in olive 1/8 cup olive oil and 1/8 cup vinegar. Saute until crispy, about 5-10 minutes. Set aside. img_4585
  2. To assemble, place tomatoes, beans, and basil in a large bowl or on a large plate. Crumble feta on top and top with croutons. Drizzle with olive oil, vinegar and salt and pepper, to taste and serve immediately. Enjoy!


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