Panzanella
A delicious Tuscan salad featuring homemade croutons, garden fresh tomatoes, cucumbers and feta, all brought together with a zingy herbal dressing.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- loaf of brioche
- 1/2 red onion
- 2 cucumbers
- 3-4 heirloom tomatoes
- 1/4 lb feta cheese (113g)
- 2 tbsp olive oil (30mL)
- 1/2 cup white wine vinegar (118mL)
- oregano (to top)
- salt and pepper (to taste)
- 1/2 cup olive oil (118mL)
- 2 tbsp white wine vinegar (30mL)
- 1/2 lemon (juiced)
- 2 tsp fresh oregano (crushed)
- 1 tsp fresh thyme (crushed)
- 1 shallot (minced)
- salt and pepper (to taste)
Instructions
- 1
For the Salad
- 2
Cut the crusts off of the brioche loaf. Cut into cubes and put on a baking pan. Drizzle the olive oil and add salt and pepper. Bake for about 10 minutes at 350F. Toss croutons half way through baking.
- 3
Chop up red onion. Put into a bowl with the white wine vinegar to marinate.
- 4
Cut cucumbers in half and deseed with a teaspoon. Slice them depending on personal preference.
- 5
Chop tomatoes into cubes. (Large or small depending on preference).
- 6
For the Dressing
- 7
Add all of the ingredients into a jar and shake it up. Make sure to crush up the oregano and thyme and mince the shallot.
- 8
For the Assembly
- 9
In a large bowl, toss the chopped cucumbers, tomatoes and marinated onions.
- 10
Crumble up and add feta cheese. Give the salad a toss and sprinkle on some more oregano.
- 11
Add the croutons, pour the dressing on and toss the salad again.