Ingredients
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1 tablespoon Vegetable Oil
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3 tablespoons white Balsamic vinegar
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1⁄8 teaspoon Salt
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1⁄4 teaspoon Black Pepper
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6½ cups chopped Tomato
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11⁄2 cup cubed English Cucumber
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1⁄2 cup pitted Kalamata Olives
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1⁄2 cup fresh Basil
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6 ounces whole wheat country-style Bread
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1 (4-ounce) package crumbled Feta Cheese
Directions
Like many Italian dishes, panzanella (pahn-zah-NEHL-lah) was probably first made out of necessity combining stale bread with readily available fresh garden vegetables. This classic bread salad, full of juicy tomatoes, is like summer on a plate. For added color, we chose to use a combination of yellow and red heirloom tomatoes. If you prefer a drier panzanella, toast the bread before tossing it with the tomato mixture.
Steps
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1
Done
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Combine first 4 ingredients in a large bowl, stirring with a whisk. Stir in tomato and next 3 ingredients. |
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2
Done
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Add bread and cheese; toss gently. Serve immediately. |
