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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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0:10 min
(8)
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.
- Tear the bread into bite-sized chunks and leave out on a tray.
- Chop the tomatoes into bite-sized pieces and put into a bowl. Add the onion, peppers and feta and season generously.
- Toss in the ciabatta and mix well so all the juices combine and start to soak into the bed.
- Dress with the oil and vinegar and toss again. Taste the juices, adjusting the seasoning accordingly.
- Add the torn basil leaves, toss for a final time and serve.