Panzanella with toasted bread

Name: Panzanella with toasted bread
Ingredients: 3 slices bread (90 g); 1 tablespoon olive oil; 1/4 teaspoon salt; 3 medium tomatoes (450 g); 1 medium onion (150 g); 100 g pitted olives; 150 g feta cheese; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 3/4 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Panzanella with toasted bread by Constantina L. - Recipia

Panzanella with toasted bread, feta and tomatoes is a salad usually served with the toasted bread on the side. The onion and balsamic dressing give it a tangy note, while the tomatoes and olives make it filling, with soft pieces alongside the crunchy bread. I cut the bread into two-centimeter cubes, so the edges get toasted too. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Serves: 4. About 360 kcal and 9 g protein per serving.

Ingredients

For the bread

3 slices bread (90 g)
1 tablespoon olive oil
1/4 teaspoon salt

For the salad

3 medium tomatoes (450 g)
1 medium onion (150 g)
100 g pitted olives
150 g feta cheese

For the dressing

3 tablespoons olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Heat the oven to 180°C. Cut the bread into cubes about 2 cm across, put them on a baking tray, drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Bake for 20 minutes, until golden and dry. 2. Wash the tomatoes, peel the onion and cut them into pieces. Drain the olives and put them in a bowl with the vegetables. 3. Cut the feta into small cubes and add it to the bowl. 4. Mix 3 tablespoons of olive oil with the balsamic vinegar, 3/4 teaspoon of salt and the pepper. Pour the dressing over the vegetables and serve with the toasted bread.

Notes

Ripe but still firm tomatoes release less liquid into the bowl than very soft ones; if liquid collects after you cut them, drain it before adding the dressing. Feta and olives are salty, so taste the dressing before sprinkling any more salt over the salad. I time the prep for just before the meal and keep the bread separate until I put everything on the table. Serve the salad with grilled fish. For a gluten-free version, swap the 3 slices for 90 g of gluten-free bread; regular bread contains gluten, and feta is a dairy product. Keep the toasted bread separate, and store the salad covered in the fridge for up to 3 days.