Here’s a twist on the Italian bread salad, panzanella, that’s perfect for transitioning your meals from winter to spring. The veggies get roasted on a sheet pan until soft, sweet and slightly charred, then tossed in a bright, tart vinaigrette and showered with fresh cucumbers, basil and briny feta. The warm and cold ingredients offer a nice contrast, and with everything cooked and served on a single sheet pan, cleanup is super easy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 cups sourdough bread, torn into bite-size pieces
- 1 cup cherry tomatoes
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 3 tablespoons plus 1 1/2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 lemon, juiced
- 1/4 cup kalamata olives, pitted and halved
- 2 Persian cucumbers or 1/2 English cucumber, diced
- 2 tablespoons fresh basil leaves, very thinly sliced
- 2 ounces feta, crumbled
Instructions
- Preheat the oven to 425 degrees F.
- Place the bread, tomatoes, onions and red bell peppers and yellow bell peppers on a sheet pan, drizzle with 3 tablespoons of the olive oil and toss to coat. Season with salt and pepper to taste. Bake until the veggies are shriveled and just start to blister a little, about 20 minutes.
- Meanwhile, make the dressing. Combine the vinegar, honey, lemon juice, remaining 1 1/2 teaspoons oil and salt and pepper to taste in a jar, cover tightly and shake until emulsified.
- When the veggies are done, scatter the olives, cucumbers and basil leaves on top. Drizzle with the dressing, top with the feta and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 165 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 357 mg |
Reviews
Great recipe made several times, super easy!