A classic Panzanella salad is a summer favorite! Beautiful tomatoes shine in this simple salad that only requires a handful of fresh ingredients.
1 loaf ciabatta, torn into bite-sized pieces
2 Heirloom tomatoes, cut into wedges
1 red onion, thinly sliced
1/2 English cucumber, sliced
4 oz sheep’s milk feta, cubed
fresh basil leaves, torn
extra virgin olive oil
salt and freshly ground pepper
1/4 cup good quality olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons dijon mustard
1 teaspoon honey
salt and pepper to taste
- Make the dressing: In a mixing bowl, whisk together the dressing ingredients until smooth. Season to taste with salt and pepper.
- Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper and spread the torn bread in an even layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss until the bread is evenly coated. Toast in the oven for 8-10 minutes, until the edges of the bread start to turn golden brown. Cool slightly.
- Assemble your salad: In a large serving bowl, gently toss together the tomatoes and onion with the vinaigrette. Marinate for 10 minutes. Add the remaining ingredients, including the bread, and toss to coat in the vinaigrette. Toss with freshly torn basil leaves and serve immediately.