Panzanella Salad Recipe
The Home Cook's Kitchen
This panzanella salad recipe is a light, fresh, healthy salad recipe made using your favourite farmers market finds! Perfect for a summer or winter get together.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Meal, Salad
Cuisine Italian
Servings 6 people
Calories 196 kcal
5 oz fresh bread like Pana de Casa or ciabatta 2.5 oz red onion finely sliced 7 oz grape tomatoes 2.25 oz kalamata olives pitted, halved ½ cup parsley roughly chopped ½ cup cilantro roughly chopped ½ cup basil roughly chopped ⅓ cup mint roughly chopped 4 oz feta 2 tablespoon olive oil 1 tablespoon red wine vinegar 1 tablespoon olive oil extra for bread
Bread Preheat oven to 400F/200C.
Cut up bread into 2"/5cm cubes.
Toss in 1 tablespoon of olive oil and a pinch of salt and pepper.
Place on a lined baking tray.
Cook for 10-15 minutes, or until bread is browned and crunchy.
Cool
Salad Place tomatoes, olives, feta, red onion, fresh herbs and bread in a large salad bowl.
Keyword Fall Salad Recipe, Panzanella Salad