The unauthentic roasted Panzanella salad with feta and olives– You will want to try this one!
When the garden is giving an abundance of veggies, I crave this roasted Panzanella salad. With the addition of olives and feta, this becomes an unauthentic Panzanella but it’s absolutely delicious.
The tomatoes and smashed garlic are drizzled in olive oil to roast until they soften and burst. Cubes of Italian bread roast along with them, becoming golden and crispy. The fresh red onion, peppers and cucumber become a crunchy, briny delight when left to marinate in a simple vinaigrette of red wine vinegar and olive oil. I love to serve this with a green that can stand up to acid. Spinach or arugula works well.
Why should I make Panzanella?
I love Panzanella, also known as bread salad, because it is a prime example of using what you have. The recipe is originally a Tuscan dish. “Panzanella” is a mash up of two words, bread and deep plate. Having day old bread was commonplace in an Italian home. The slight staleness makes for a perfect medium to soak up olive oil and vinegar. In my recipe, I toast the bread in the oven, so it’s not absolutely necessary for it to be stale bread.
A salad that has bread in it immediately steps up to entree status. It’s just hearty enough to grace the table on a warm, end of summer evening.
Even better, it can be made ahead. Make up to 24 hours in advance. Any longer and I find the bread becomes a bit too mushy and the tomatoes lose their flavor. Panzanella flavors are in their prime around 30 minutes after making.
Finally, and most importantly, Panzanella salad tastes amazing. It’s fresh and briny, bright and savory. It’s full of color and texture. It will make you happy. However, happiness levels significantly drop if you are making this when tomatoes, cucumbers and peppers are not in season.
How to step up your Panzanella salad.
Tip #1: Roast it. Cubed Italian bread, cherry tomatoes and garlic are doused in olive oil and sprinkled with salt and seasonings before roasting in a 350-degree oven for 20 minutes. This allows the garlic to soften in its skin, the tomatoes to caramelize and burst and the bread to become a crispy golden crust. Roasting makes flavors bloom. Highly recommend this little extra step!
Tip #2: Salt. Cherry tomatoes and slicer tomatoes are called for in this Panzanella salad. While the cherry tomatoes are in the oven, dice the slicer tomatoes into bite sized chunks. Place them in a strainer that sits over a bowl. Liberally salt the tomatoes and let them sit for 10-15 minutes. In this time, the salt will pull out some of the water while infusing flavor. The salt is a perfect match for the acidity of the tomatoes and the vinaigrette. Plus, removing some of the water ensures the salad won’t turn into a watery, mushy mess.
Tip #3: Use good Olive oil. This is the time to break out the fancy olive oil. I try to use locally sourced products, but Olive oil is one of those things I look for 100% Italian.
Serving suggestions
The salty, brininess of feta is excellent with the other flavors. Burrata can be subbed if you don’t have feta. Before serving I suggest sprinkling the salad with even more feta. A green that can handle wilting without becoming a gross texture is recommended. I love arugula but spinach works just as well.
Panzanella can be served as a side dish or an entree. Just about any protein will work well. My roast chicken recipe is a good option.
The not authentic roasted Panzanella salad with feta and olives– You will want to try this one!
Description
Garden fresh Panzanella salad! The tomatoes and smashed garlic are drizzled in olive oil to roast until they soften and burst. Cubes of Italian bread roasts along with them, becoming golden and crispy. The fresh red onion, peppers and cucumber become a crunchy, briny delight when left to marinate in a simple vinaigrette of red wine vinegar and olive oil. I love to serve this with a green that stand up to acid such as spinach or arugula.
Ingredients
Dressing
Instructions
- Preheat oven to 350 degrees.
- Combine bread cubes, cherry tomatoes, 1/4 cup olive oil, garlic, 1/2 tsp salt, along with pepper, oregano and Ajika (Sub: Red chili flakes). Roast 20 minutes, careful not to burn garlic. Tomatoes should be bursting.
- In the meantime, place the slicer tomatoes in a strainer over a bowl. With the remaining salt, evenly sprinkle the tomatoes. Let sit 10 to 15 minutes.
- While the tomatoes are releasing excess water, combine the peppers, cucumber, red onion, feta, and olives.
- Remove the pan from oven. Squeeze the garlic from their skins. Place in a bowl and mash with a fork. Combine rest of dressing ingredients.
- Transfer all contents of pan to bowl with the rest of the veggies. Pour dressing over top. Mix to evenly incorporate.
- Refrigerate 30 minutes. Serve with spinach or arugula and more feta.
