Dive into the vibrant flavors of Italy with our delightful Panzanella Bread Salad with Feta and Basil! This refreshing dish is the perfect way to transform stale bread into a culinary masterpiece that bursts with color and taste. Picture juicy cherry tomatoes, crisp cucumbers, and creamy feta mingling with aromatic basil, all drizzled with a tangy dressing that ties it all together. Whether you're looking for a light lunch, a side dish for dinner, or a crowd-pleasing appetizer, this salad is sure to impress. Ready to elevate your salad game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups stale bread, cubed
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Cube the stale bread into bite-sized pieces, ensuring they are roughly uniform for even toasting. Halve the cherry tomatoes and dice the cucumber. Thinly slice the red onion and crumble the feta cheese. Finally, chop the fresh basil and set all ingredients aside.
- Preheat your oven to 375°F (190°C). Spread the cubed stale bread evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Toss the bread to ensure all pieces are coated in oil.
- Place the baking sheet in the preheated oven and toast the bread for about 10 minutes, or until it is golden brown and crispy. Keep an eye on it to prevent burning, stirring halfway through for even toasting.
- While the bread is toasting, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, salt, and pepper to taste. Adjust the seasoning according to your preference.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese. Once the bread is toasted, let it cool for a few minutes before adding it to the bowl with the vegetables and cheese.
- Pour the dressing over the salad mixture and gently toss everything together to combine, ensuring the bread absorbs some of the dressing and flavors.
- Finally, add the chopped fresh basil and give the salad one last gentle toss. Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar as desired.
- Serve the Panzanella bread salad immediately, or let it sit for about 10 minutes to allow the flavors to meld together. This dish is best enjoyed fresh but can be stored in the refrigerator for a short time if needed.
Tips
- Choose the Right Bread: For the best texture, use a rustic loaf like ciabatta or sourdough. Stale bread works best as it absorbs the dressing without becoming mushy.
- Toast to Perfection: Keep an eye on the bread while it's toasting; you want it golden and crispy, not burnt. Stirring halfway through ensures even browning.
- Customize Your Veggies: Feel free to add other seasonal vegetables like bell peppers or radishes for extra crunch and flavor.
- Let It Marinate: For the best flavor, allow the salad to sit for about 10 minutes after tossing. This gives the bread time to soak up the dressing and the flavors to meld beautifully.
- Fresh Herbs Matter: Use fresh basil for a burst of flavor. If you have access to other fresh herbs like parsley or mint, feel free to mix them in for a unique twist.
- Adjust the Dressing: Taste as you go! Adjust the olive oil, vinegar, salt, and pepper to suit your palate. A splash of lemon juice can also brighten the flavors.
- Serve Immediately: This salad is best enjoyed fresh, but if you need to prepare it in advance, store the dressing separately and add it just before serving to keep the bread from getting soggy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
