Cheese Please—Baked Feta Panzanella

This Italian salad provides a tasty twist on those mid-week dinner plans. The combination of feta cheese, tomatoes, kalamata olives, sourdough, and basil seasoned with olive oil will leave your taste buds happy.

Photographed and styled by Carla Witt Ford

Baked Feta Panzenella

This Italian salad provides a tasty twist on those mid-week dinner plans. The combination of feta cheese, tomatoes, kalamata olives, sourdough, and basil seasoned with olive oil will leave your taste buds happy.

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Ingredients

  

• 8 ounces feta cheese
• 1 pound mixed small tomatoes
• 1 handful kalamata olives
• 1/2 pound pound sourdough bread round loaf works best
• 1/2 bunch bunch fresh basil
• olive oil
• pepper to taste

Instructions

 

• Preheat the oven to 350°.
• Crumble feta into large chunks. Roughly chop some of the tomatoes, leaving the smaller ones whole, then combine and add olives.
• Tear sourdough into chunks and remove basil leaves from stems.
• Combine feta cheese, tomatoes, olives, sourdough, and a splash of oil in a baking tray.
• Season, place in oven for 30 minutes or until tomatoes are tender and feta is golden at the edges.
• Scatter over basil and serve.

Recipe originally published in the Fall 2016 issue.

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