Go Back
+ servings
Print Recipe Pin Recipe
No ratings yet

Dinnerdate Panzanella Salad

Oil with Persian feta crumbs may sound like a confusing ingredient, but it is simply the oil leftover from marinated Persian feta. Keep it to dress salads or smear over breadrolls before toasting. The oil will impart a wonderful flavour into the bread.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Servings: 2


For the Panzanella Salad:

  • 220 g baby bocconcini cheese balls drained and cut in half
  • 2 ripe large truss tomatoes diced
  • 8 cherry or grape tomatoes cut in half
  • 4 slices cucumber diced finely
  • 1/2 tsp dried Italian herbs
  • 2 tbsp French dressing

For the bread:

  • 6 inch baguette or Vietnamese bread roll
  • Oil with Persian feta crumbs

To serve:

  • 1 tbsp finely chopped coriander stems
  • salt and pepper


  • To make the Panzanella Salad:
  • Combine all salad ingredients in a large bowl and mix.

To make the bread:

  • Slice bread rolls then cut across in half.
  • Baste with feta oil and cook under a hot grill for 2-3 minutes, or until the bread is just starting to turn golden but is still soft in the middle.

To serve:

  • Arrange grilled bread on your pserving plate, top with diced salad and sprinkle generously with chopped coriander stem.
  • Season with salt and pepper if you like.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook