BY Spork Foods
| Easy | Vegan | Soy Free
Tomato and Feta Panzanella Salad
INGREDIENTS
Bread:
- 1 loaf ciabatta or sourdough loaf
- 3 tbsp extra virgin olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
Salad:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- ¼ tsp sea salt
- ¼ tsp finely ground black pepper
- 2 cups cherry tomatoes, halved
- 2-3 heirloom tomatoes, large dice
- ¼ cup Kalamata olives, haled
- ¼ cup red onion, thinly sliced
- 2 Persian cucumbers
- 10-12 leaves fresh basil
- ½ cup Follow Your Heart Dairy-Free Feta Crumbles
INSTRUCTIONS
- Pre-heat oven to 350. Slice bread into large cubes and toast about 15 minutes. Remove from heat.
- Heat skillet and add olive oil. Add shallot and garlic and cook about 1 minute. Add bread. Cook until golden, tossing frequently, about 5 minutes. Remove from heat and set aside.
- To large bowl add olive oil, vinegar, mustard, sugar, salt, pepper and whisk until uniform. Add onions and allow mixture to rest about 5 minutes. Add tomatoes, olives, and cucumbers. Fold to mix. Add bread and fold to mix. Add basil and Dairy-Free Feta Crumbles. Gently fold to mix. Serve immediately.
