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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.


  • 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


  • 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.