How To Make The BEST Panzanella Salad- My Easy Version of Ina Garten’s Panzanella Salad

Make the vinaigrette by adding 3 tablespoons of white wine vinegar to a mixing bowl.

Add 1/2 teaspoon of sea salt and 1/4 teaspoon of black ground pepper to the bowl.

Mince 4 cloves of garlic using a garlic press and add to the bowl.

Mix well and add 1/2 teaspoon of Dijon mustard.

While whisking, add olive oil until combined.

Add 1 teaspoon of oregano and whisk again.

Cut the bread into 1-inch cubes and set aside.

Deseed an English cucumber and slice it into quarter-inch pieces.

Thinly slice a peeled half small red onion.

Deseed a yellow and red bell pepper and slice them into half-inch pieces.

Core and chop 2 large tomatoes into 1-inch pieces.

Measure out 1/2 cup of kalamata olives and set aside.

Coarsely tear 20 basil leaves by hand.

Cut an 8 oz block of feta cheese into 1-inch pieces.

Over medium-high heat, add 3 tablespoons of oil to a pan and toast the bread cubes until golden, about 5-10 minutes.

Add the toasted bread to a large serving dish.

Add all the chopped vegetables and olives to the dish and toss gently.

Add the feta cheese on top of the vegetables.

Pour the vinaigrette over the salad evenly and toss again.

Equipment Needed

Dietary

Allergens