Photo: Panzanella with Feta and Basil Recipe
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
Directions
Preheat oven to 350 degrees F.
Place bread cubes on a baking sheet and toast in oven 10 to 15 minutes. Remove and let cool.
Combine the bread with tomatoes, shallots and capers and let sit for about 5 minutes. Meanwhile, add olive oil and balsamic vinegar to a bowl. Season with salt and freshly ground black pepper, to taste, whisk and add to bread. Add feta and basil to the bowl. Lightly toss with wooden spoon. Plate panzanella, garnish with basil leaves and serve.
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By amy8842_9542578
san jose, CA
on March 01, 2009
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Every time I've made this recipe it gets rave reviews! It's great to bring to a BBQ potluck. Be sure to let the dressing soak on the bread for a good hour. Delicious!!!
By dcasey1075_6139877
Malden, MA
on December 14, 2008
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This recipe was excellent and easy. Didn't have any ciabatta bread - and I waited until I served it to add the oil and vinegar, basil and feta - to keep it fresh - and it was truly delicious!
By macy.radloff_89...
Boston, MA
on February 13, 2008
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This recipe was great! I some ciabatta and feta that I needed to use up, and luckily I stumbled across this recipe. I loved that it was so fast to make, and the flavors were so fresh and delicious--reminds me of summer!
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