Tomato Panzanella with Feta
This tomato feta panzanella is what summer dreams are made of. Sweet, heirloom tomatoes are paired with a Lebanese-inspired dressing, creamy feta, and crunchy bread for the ultimate bread salad. It's so refreshing and comforting at the same time.
Servings: 4
Calories per serving: 332
INGREDIENTS
- 1.5 pounds ripe tomatoes, chopped into 1 inch pieces
- 5 ounces crusty bread, cut into 1 inch cubes
- 4 ounces feta cheese, block
- 1 shallot, thinly sliced
- 1 garlic clove, minced or pressed
- ¼ cup fresh thyme leaves
- 2 tablespoons lemon juice
- 1 teaspoon sumac, plus more for garnish
- ¼ cup extra virgin olive oil, divided
- ½ teaspoon kosher salt, divided
- Fresh cracked black pepper
INSTRUCTIONS
- Preheat oven to 400°F. Toss the bread cubes with a drizzle of olive oil and a pinch of salt. Spread them out on a baking sheet and bake for 10 minutes, or until golden and crispy on the outside while still slightly soft in the center.
- While the bread is in the oven, place the chopped tomatoes in a strainer on top of a bowl, and sprinkle about ¼ teaspoon salt and toss to combine. Set it aside for 15 minutes.
- In a small bowl, combine the shallots, garlic, fresh thyme leaves, lemon juice, sumac, and the remaining olive oil, salt, and black pepper. Add two tablespoons of the liquid released from the tomatoes. Mix well to combine. Taste and adjust salt as needed.
- In a large bowl, add the strained tomatoes, toasted bread, dressing, and freshly crumbled feta chunks. Use your hands to gently toss until evenly combined.
- For best flavor, let the salad sit for about 30 minutes. Transfer to a serving platter and garnish with an extra drizzle of olive oil, a generous sprinkle of sumac, and some fresh thyme leaves.
NOTES
Tomatoes: Buy the best tomatoes you can afford. Organic, heirloom tomatoes or cherry tomatoes are great options. If using cherry tomatoes, cut them in half.
Make Ahead: You can make the salad a couple hours ahead of time. If you prefer crunchier bread, toss the bread cubes in the salad 30 minutes before serving.
Storage: This salad is best enjoyed within hours, otherwise it gets soggy. Store leftovers in an airtight container in the fridge for one day.
NUTRITION
Calories: 332kcal | Carbohydrates: 29g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 837mg | Potassium: 511mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1671IU | Vitamin C: 31mg | Calcium: 191mg | Iron: 3mg
Nutrition information provided is an estimate and may vary.
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