Panzanella with Feta

By Audrey Plant 

Ingredients

Homemade Croutons 

1 loaf Italian bread, cubed into 1-inch cubes

¼ cup extra-virgin olive oil 

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ teaspoon garlic powder 

5-8 sprigs of fresh thyme, roughly chopped 

Panzanella with Feta 

6 mini cucumbers, sliced into ½-inch discs 

3 cups rainbow cherry tomatoes, sliced into half 

½ medium red onion, diced 

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar or red wine vinegar

Juice of one fresh lemon 

¼ cup fresh flat-leaf parsley, minced 

2 tablespoons fresh basil leaves, minced 

Kosher salt and freshly ground to taste 

8-ounces feta cheese in a block, broken into large and small pieces

Instructions 

Homemade Croutons 

1. Preheat the oven to 425F

2. Add cubed bread to a parchment paper-lined baking sheet. Add olive oil, salt, pepper, and thyme. Toss together until evenly coated.

3. Place into oven and bake for 15-20 minutes until golden brown. Remove from oven and cool completely.

Panzanella with Feta 

1. In a large mixing bowl, add cucumbers, tomatoes, and red onion. Mix until combined.

2. Add olive oil, balsamic vinegar, lemon juice, parsley, and basil. Using a large spoon mix until evenly coated. Season with salt and pepper to taste. 

3. Break apart feta into large and small pieces. Add 3-4 cups of Homemade Croutons and lightly toss. Serve immediately. 

Notes:

1. Salad can be made 1 day ahead of time, set Homemade Croutons aside, and add right before serving. 

2. Add other fresh herbs such as dill, chives, rosemary, and oregano. 

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