Autumn Panzanella Salad
Autumn Panzanella Salad is a vibrant, seasonal dish that captures the essence of fall. With crispy bread soaked in a tangy dressing, fresh vegetables, and creamy feta, this salad is perfect for cozy gatherings or as a delightful side for Thanksgiving. Easy to prepare and bursting with flavor, it’s sure to impress your guests and awaken your taste buds with every bite!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups stale ciabatta bread, cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, thinly sliced
- 1 cup bell peppers, chopped
- 1/4 cup fresh basil leaves
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cube the stale bread.
- Spread bread cubes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat.
- Bake for 10-12 minutes until golden brown.
- Chop the tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- In a large bowl, combine toasted bread, chopped veggies, basil leaves, and feta cheese. Pour the dressing over and toss gently to coat.
- Let the salad sit for 15-30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Use day-old bread for better texture. Feel free to swap in seasonal vegetables or add nuts for extra crunch. To keep leftovers fresh, store in an airtight container in the fridge and consume within two days.