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Panzanella

Prep Time20 minutes
Cook Time20 minutes
Course: Dinner, Salad
Cuisine: American, Italian
Keyword: bread, healthy, salad, tomato
Servings: 8

Ingredients

  • 10 oz bread high quality, cut into ~1/2" cubes
  • 1/4 c olive oil
  • 4-6 tbsp lemon juice from one lemon
  • 1-2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 2 tsp ground cumin
  • freshly ground pepper to taste
  • 2 lbs tomatoes cored and cut into bite-sized dice
  • 3 Persian cucumbers peeled and cut into bite-sized dice
  • 3 scallions thinly sliced
  • 2 tbsp cilantro chopped
  • 3 oz feta in brine crumbled or diced

Instructions

  • Toast the bread: Preheat the oven to 400°F. Spread the bread cubes in a single layer on a very large rimmed baking sheet. Bake in the oven until lightly toasted, stirring once or twice, about 15 minutes. Let cool.
  • Make dressing: In a small bowl (or liquid measuring cup), combine 1/4c olive oil, juice from one lemon, minced garlic, kosher salt, ground cumin, and freshly ground pepper.
  • In a large bowl, combine the tomatoes and dressing, and let stand for up to 30 minutes to allow tomatoes to release juice.
  • Add the bread, cucumber, scallion, and cilantro, and toss gently to combine. Adjust seasoning, add feta, and serve.