To whoever thought of a recipe for a salad with the main ingredient being bread, you my friend, are a genius. Is there really a better excuse to eat bread than this?! Panzanella is traditionally a Tuscan-style salad with soaked stale bread & tomatoes. I put a slightly more Greek & Middle Eastern twist on my version with Feta cheese, green olives, red onion & Za’atar.
1 small Baguette
1 large heirloom tomato
1/4 red onion
1/8 cup pitted green olives
1/4 cup crumbled Feta cheese
3 tablespoons Extra Virgin Olive Oil
1 teaspoon sesame seeds
1 teaspoon Za’atar
A small handful of fresh Parsley [torn]
Salt & pepper to taste
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 2 servings
Cut Baguette into medium-sized cubes, about 1 inch each.
Mix together 1 tablespoon olive oil with 1 teaspoon Za’atar & a pinch of salt & pepper. With a cooking brush or a small spoon, lightly coat each Baguette cube with the seasoned olive oil.
Lightly toast your bread in a toaster oven until golden brown. If using a regularly oven, preheat to 350 degrees [F] & toast until golden brown, making sure to check on bread periodically to preventing burning.
While bread is toasting, dice up the heirloom tomato & cucumber into medium-sized cubes.
Thinly slice 1/4 red onion & cut 1/8 cup pitted green olives in half.
Once bread is toasted golden brown & cooled, mix together with tomato, cucumber, red onion & green olives. Drizzle 2 tablespoons olive oil & the juice of 1/2 lemon & mix together.
Season Panzanella with salt & pepper to taste.
Garnish with crumbled Feta cheese, sesame seeds & torn Parsley leaves.