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Feta Panzanella Salad

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Ingredients

2 stale ciabatta rolls stale ciabatta roll
(or other crusty bread)
300 g g tomatoes tomato
(any variety)
0.25 red onions red onion
(finely sliced)
200 g g roasted peppers roasted pepper
(drained and chopped)
100 g g feta feta
(broken into small chunks)
0.5 tbsp tbsp balsamic vinegar balsamic vinegar
2 tbsp tbsp olive oil olive oil
1 bunches bunch basil basil
(roughly chopped)
salt salt
peppers pepper

Feta panzanella salad

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10 min
(11)

Method

This classic Italian salad recipe is a great way of using up stale bread. If you’re making it ahead of serving, reserve half the bread and toss it through right at the end - this will create an interesting balance of textures.

  1. Tear the bread into bite-sized chunks and leave out on a tray.
  2. Chop the tomatoes into bite-sized pieces and put into a bowl. Add the onion, peppers and feta and season generously.
  3. Toss in the ciabatta and mix well so all the juices combine and start to soak into the bed.
  4. Dress with the oil and vinegar and toss again. Taste the juices, adjusting the seasoning accordingly.
  5. Add the torn basil leaves, toss for a final time and serve.

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