Description
A fresh Mediterranean-inspired Panzanella salad made with golden crispy bread, juicy cherry tomatoes, crunchy cucumber, Kalamata olives, red onion, fresh herbs, creamy whipped feta, and a bright hot honey dressing.
Ingredients
For the Salad
6 cups (300 g) crusty bread, cut into bite-sized cubes
3 cups (450 g) cherry tomatoes, halved
1 large cucumber, sliced
1/2 small red onion, thinly sliced
1/3 cup (50 g) Kalamata olives, pitted
1/4 cup (15 g) fresh basil leaves, roughly torn
2 tbsp fresh parsley, chopped
For the Whipped Feta
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
For the Hot Honey Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp hot honey
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
For Garnishing
1 tbsp hot honey
1 tbsp fresh basil
1 tsp lemon zest
Pinch of red pepper flakes, optional
Instructions
1. Preheat the oven to 400°F (200°C). Place the bread cubes on a large baking sheet and drizzle with 1 1/2 tablespoons olive oil. Toss well to coat.
2. Bake the bread for 12–15 minutes, tossing halfway through, until golden and crisp around the edges. Remove from the oven and let cool slightly.
3. Make the whipped feta by adding the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy.
4. Add water, 1 tablespoon at a time, if needed until the whipped feta reaches a soft and spreadable consistency.
5. Add the halved cherry tomatoes, sliced cucumber, red onion, Kalamata olives, fresh basil, and chopped parsley to a large serving bowl. Gently mix without crushing the tomatoes.
6. Make the hot honey dressing by whisking together the olive oil, lemon juice, hot honey, red wine vinegar, Dijon mustard, oregano, salt, and black pepper until smooth and emulsified.
7. Add the toasted bread cubes to the vegetables. Pour the hot honey dressing over everything and gently toss until evenly coated.
8. Let the salad rest for 10–15 minutes so the bread can absorb some of the dressing while retaining some texture and crunch.
9. Spread the whipped feta across the bottom of a large serving platter or spoon it onto individual plates.
10. Pile the dressed Panzanella salad over the whipped feta, arranging the colourful ingredients so the tomatoes, cucumber, olives, and crispy bread remain visible.
11. Drizzle the remaining hot honey over the top. Finish with fresh basil, lemon zest, and optional red pepper flakes.
12. Serve immediately while the bread still has some crispness and the vegetables are fresh.
Notes
Use sturdy crusty bread such as sourdough, ciabatta, French bread, or a rustic country loaf.
Slightly day-old bread works especially well because it absorbs the dressing without becoming too soft.
Toast the bread until golden and crisp before adding the dressing.
Use ripe, juicy cherry tomatoes for the best flavour and texture.
Prepare the individual components ahead of time, but combine the bread, vegetables, and dressing shortly before serving.
The whipped feta can be prepared ahead and stored covered in the refrigerator.
Spread the whipped feta underneath the salad to keep it creamy and create an attractive presentation.
Regular honey can be substituted for hot honey for a milder flavour.
Goat cheese, burrata, or fresh mozzarella can be used instead of feta, although the texture will be different.
Add grilled chicken, chickpeas, or another favourite protein for a more filling meal.
Adjust the hot honey and red pepper flakes according to your preferred level of heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean