Panzanella with Feta and Basil

Name: Panzanella with Feta and Basil
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1/2 large loaf rustic country bread, cut into 1-inch cubes; 1/2 of a 10-ounce loaf ciabatta (about 2 cups diced); 8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced; 2 shallots, sliced thin (about 1/3 cup); 1/3 cup capers, drained; 1/2 cup olive oil; 3 tablespoons balsamic vinegar; Salt and freshly ground black pepper; 4 ounces feta cheese, crumbled; 1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish

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Level: Easy
Total: 35 min

Prep: 15 min
Inactive: 5 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 35 min

Prep: 15 min
Inactive: 5 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

1/2 large loaf rustic country bread, cut into 1-inch cubes

1/2 of a 10-ounce loaf ciabatta (about 2 cups diced)

8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced

2 shallots, sliced thin (about 1/3 cup)

1/3 cup capers, drained

1/2 cup olive oil

3 tablespoons balsamic vinegar

Salt and freshly ground black pepper

4 ounces feta cheese, crumbled

1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish

Directions

Preheat oven to 350 degrees F.
Place bread cubes on a baking sheet and toast in oven 10 to 15 minutes. Remove and let cool.
Combine the bread with tomatoes, shallots and capers and let sit for about 5 minutes. Meanwhile, add olive oil and balsamic vinegar to a bowl. Season with salt and freshly ground black pepper, to taste, whisk and add to bread. Add feta and basil to the bowl. Lightly toss with wooden spoon. Plate panzanella, garnish with basil leaves and serve.