Description
A fresh and vibrant Italian salad featuring juicy tomatoes, crisp cucumbers, tangy feta, and buttery homemade croutons tossed in a zesty herb vinaigrette.
Ingredients
Scale
- 4 cups day-old brioche or sourdough bread, cubed
- 2 large heirloom tomatoes, diced
- 1 English cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese
- ½ cup extra virgin olive oil
- 3 tbsp white wine vinegar
- Juice of ½ lemon
- 1 tbsp fresh oregano, chopped
- 1 tsp fresh thyme, chopped
- 1 small shallot, minced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (for croutons)
- 1 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Cut brioche into 1-inch cubes and remove crusts.
- Toss bread cubes with 2 tbsp olive oil, 1 tbsp melted butter, ½ tsp salt, and ¼ tsp pepper.
- Spread on baking sheet and bake 10-12 minutes, flipping halfway through.
- Place red onion slices in bowl and pour ¼ cup white wine vinegar over them. Let sit for 10-15 minutes.
- Dice tomatoes and slice cucumbers into half-moons.
- Whisk together olive oil, vinegar, lemon juice, oregano, thyme, shallot, salt, and pepper for dressing.
- In a large bowl, combine tomatoes, cucumbers, pickled onions, feta, and croutons.
- Pour over vinaigrette and toss gently to coat.
- Top with fresh basil and serve immediately.
Notes
Use day-old bread for best texture. For variety, try balsamic vinegar or add grilled chicken or chickpeas for protein.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: panzanella, salad, tomato, bread salad, Italian, summer recipe