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Mixed vegetable & feta salad with sourdough
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Mediterranean Panzanella Salad: Crispy bread, briny olives, and tangy feta for a hands-on delight!
Ingredients:
  • 20.00 ml red wine vinegar
  • 42.00 gm fresh lemon juice
  • 120ml olive oil
  • 2 baby fennel bulbs, halved lengthways, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 2 red capsicums, halved, seeded, cut into 1cm-thick strips
  • 200g sourdough bread, cut into 3cm pieces
  • 1 small Lebanese cucumber, halved lengthways, seeded, thinly sliced
  • 95g (1/2 cup) kalamata olives
  • 100g feta, drained
  • 250.00 ml fresh basil leaves
Instructions:
  • Preheat the oven to 200°C. Combine vinegar, lemon juice, and 80ml (1/3 cup) oil in a large bowl. Mix in fennel and onion, tossing to coat. Let sit for 30 minutes to enhance the flavors.
  • Toss capsicum and 1 tablespoon of oil in a roasting pan. Season with salt and pepper. Bake for 20 minutes. In a bowl, coat sourdough with remaining oil. Add to capsicum and bake for 10-12 minutes until capsicum is soft and bread is light golden.
  • Combine the bread, capsicum, fennel mixture, cucumber, olives, feta, and basil in a large serving bowl. Gently toss everything together.

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