Panzanella With Feta And Basil Recipes

BASIL-TUNA PANZANELLA

Basil-Tuna Panzanella image

Cubes of bread are tossed with tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and then dressed with a red wine vinegar-mustard vinaigrette.

Provided by Food Network Kitchen

Time 20m

Yield 6-8

Number Of Ingredients 12

Ingredients

8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup chopped fresh basil
1 cup sliced celery
1 cup drained and rinsed canned chickpeas
1 cup sliced Persian or hothouse cucumbers
1 cup drained and flaked canned tuna
1/4 cup capers
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.
Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.
Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.

SHEET PAN PANZANELLA WITH FETA AND PEPPERS

Sheet Pan Panzanella with Feta and Peppers image

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.

Provided by Priya Krishna

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.

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