Italian Bread Salad (Panzanella) with Olives and Feta
The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?
Keywords
- Side Dishes
- Italian
- Europe
- Vegetables
- Fruits & Vegetables
- Vegetarian
- Salads
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Colander
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 6 cups rustic Italian or French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)
- 1/2 cup extra-virgin olive oil
- Salt
- pepper
- 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces
- 3 tablespoons red wine vinegar
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1/3 cup roughly chopped kalamata olives
- 1/2 cup crumbled feta cheese
- 1 shallot, sliced thin
- 1/4 cup chopped fresh basil
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