Description
A refreshing Mediterranean-inspired Tomato Cucumber and Feta Panzanella salad that transforms simple ingredients into a memorable meal, perfect for warm summer days.
Ingredients
Scale
- For the Salad Base:
- 4 cups day-old crusty bread (sourdough or ciabatta), cut into 1-inch cubes
- 2 pounds ripe heirloom tomatoes, varied colors, cut into chunks
- 1 English cucumber, sliced into half-moons
- 1 small red onion, thinly sliced
- 8 ounces feta cheese, crumbled
- 1/2 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves (optional but recommended)
- 2 tablespoons capers, drained
- For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Bread: If using fresh bread, preheat oven to 350°F (175°C). Toss bread cubes with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet, and bake for 10-15 minutes until golden and crisp around the edges but still slightly soft in the center.
- Prepare the Vegetables: Place sliced red onions in cold water for 5-10 minutes to mellow their sharpness. Cut tomatoes over a bowl to capture juices. Partially peel cucumber in stripes if desired, then slice into half-moons approximately 1/4-inch thick.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until emulsified.
- Combine and Marinate: In a large bowl, combine bread cubes, tomatoes with their juices, drained red onions, cucumber slices, and capers. Pour about two-thirds of the dressing over these ingredients and toss gently. Allow to rest for 15-20 minutes, stirring occasionally.
- Final Assembly: Just before serving, add crumbled feta cheese, torn basil, and mint leaves to the salad. Drizzle remaining dressing over the top and toss once more. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
- Day-old bread works best for authentic panzanella, but fresh bread can be toasted to achieve similar results.
- For a vegan option, substitute honey with maple syrup and replace feta with a dairy-free alternative.
- Add bell peppers or radishes for extra crunch and color variation.
- Incorporate avocado for a creamy texture enhancement.
- For gluten-free version, use gluten-free bread varieties.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 19g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
Keywords: tomato cucumber feta panzanella, summer salad, Mediterranean salad, Italian bread salad, no-cook recipe