Delightful Seasonal Autumn Panzanella Salad for Cozy Gatherings
This Delightful Seasonal Autumn Panzanella Salad is perfect for cozy gatherings, celebrating the fall harvest with crispy bread, roasted vegetables, and creamy feta cheese.
Servings: 4 servings
Calories: 250kcal
Equipment
- Baking Sheet
- Large bowl
- Small bowl
- Whisk
Ingredients
For the Salad
- 4 cups stale bread ciabatta or sourdough recommended
- 2 cups cherry tomatoes ripe and vibrant
- 1 each cucumber firm English cucumber preferred
- 1 each red onion thinly sliced
- 1 each bell pepper any variety works, yellow or orange recommended
- 1 cup basil leaves fresh
- 1 cup feta cheese creamy, can substitute with goat cheese
For the Dressing
- 1/3 cup olive oil high-quality extra virgin recommended
- 1/4 cup balsamic vinegar adjust to taste
- to taste salt to season
- to taste pepper to season
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut stale bread into cubes, toss with olive oil and salt, then spread evenly on a baking sheet.
- Bake for 10-12 minutes until golden brown and crunchy.
- Chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Combine crispy bread cubes, chopped vegetables, and fresh basil in a large bowl.
- Drizzle with the dressing and toss gently.
- Marinate the salad for 15-30 minutes before serving.
Notes
This salad is best served with marination for improved flavor. Serve fresh for optimal texture.