Panzanella Salad with Sundried Tomatoes and Feta

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.

Tnuva Products used in this recipe: