Panzanella Salad With Sundried Tomatoes And Feta

By: Tal Metuko
Prep time: 20 minutes
Yield: 10 portions

Ingredients:

• 6 cups French bread, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 2 large tomatoes, cut into 1-inch cubes
• 1 large cucumber, sliced 1/2-inch thick circles
• 1 cup Tnuva’s Farmers Market Sundried Tomatoes
• 1/2 cup Tnuva’s Light Feta Cheese, crumbled
• 2 red or yellow bell peppers, cut into 1-inch cubes
• 1 small red onion, thinly sliced
• 15 fresh basil leaves
• 2 tablespoons capers

For the dressing:

• 2 tablespoons vinegar (apple or balsamic to taste)
• 1/2 cup extra virgin olive oil
• 1 teaspoon French mustard
• 1/2 teaspoon salt
• Pinch of ground black pepper

Instructions

1. Prepare the bread croutons: heat the oil in a large pan. Add the bread and cook over medium heat, tossing to make sure it doesn’t burn, for about 10 minutes until browned.
2. Prepare the dressing: mix all the dressing ingredients in a small bowl/cup.
3. Assemble the dish: in a large salad bowl, mix the tomatoes, cucumber, bell peppers, red onion, basil, capers, and feta. Add the bread croutons and the dressing. Toss and serve immediately.