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.
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
- 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
- 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.
- 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!