Nothing curves a craving of fresh vegetables like a panzanella salad.
If you are not familiar with panzanella, it is a Tuscan salad traditionally made with bread and tomatoes. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.
What is there not to I love about this salad. The crisp vegetables, toasted pita, tangy feta, briny olives and bright vinaigrette make you want to take one bite after another and after another. Leaving you weeping with disappointment when it is all gone.
- 8 ounces feta cheese, cubed
- 2 lemons juiced
- 1/4 cup olive oil
- 2 kumquats thinly slices or zest of 1 lemon
- 1 teaspoon Herbs de Provence
- 1 or two dried chilies (or you can use chili flakes, to taste)
- 1 clove garlic, minced
- 1 sprig of rosemary
- 6 kalamata olives
- 2 pita breads, halved and cut in strips
- 4 baby cucumbers, sliced at a bias
- 6 small vine ripe tomatoes, quartered
- 1 yellow pepper, small diced
- 1 red pepper, small diced
- 1/2 small red onion, thinly sliced
- small handful of flat parsley leaves, torn
- salt to taste
- crushed red pepper (optional)
- In a small container combine all dressing ingredients, gently tossing feta cheese. Set aside to allow flavors to meld.
- Heat oven to 400 degrees. Gently toss pita bread with olive oil and salt. Spread on sheet pan and toast in the oven for 8 - 10 minutes our until lightly toasted. Set aside to cool.
- Combine vegetables in a large bowl. Strain feta cheese, reserving dressing. Add feta, olives and pita strips to vegetables, dress with desired amount of dressing. Season with salt and toss until well combined. Sprinkle with crushed red pepper and serve.
Another great idea in here!