Crunchy Feta & Tomato Salad
This refreshing and vibrant Mediterranean bread salad, or panzanella, is a celebration of summer flavors. A colorful mix of ripe tomatoes, crisp cucumber, briny olives, and creamy feta cheese come together with chunks of toasted ciabatta bread. Tossed with a simple balsamic vinaigrette and finished with fresh basil, this salad is a delightful feast for the senses. Enjoy the burst of flavors with every bite!
— Constant Cookbook
Ingredients
- ½ small ciabatta loaf
- 2 tbsp olive oil
- 4 tomatoes , roughly chopped
- ½ cucumber , roughly chopped
- handful pitted black olives
- 100g feta cheese
- handful fresh basil leaves
- splash balsamic vinegar
Instructions
- Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
- Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 201 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.73 milligram of sodium
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