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Week of 8/20/2018

Panzanella
with marinated feta / kalamata olives / green beans

Active: 22 Total: 55
Original GF Paleo Vegetarian
Panzanella

Crisp toasted bread is the key feature of a panzanella salad. Add it just before serving so it retains its crunch. This Italian-inspired salad was first featured in a meal plan in 2015.

Tags
Minimal Heat Required, Entree Salad
Proteins
Cheese
Cuisines
European - Mediterranean
Save recipe
28

Ingredients

Metric
Servings:
4
Marinated Feta:
  • Garlic - 1 clove , minced
  • Cheese, feta - 4 oz
  • Oil, olive - 1/4 cup
Panzanella:
  • Olives, pitted Kalmata - 1/2 cup , sliced
  • Green beans - 12 oz , trimmed and chopped
  • Lettuce - 8 oz , chopped (any crisp variety like Romaine or Boston leaf)
  • Tomatoes, medium - 2 , chopped
  • Bread, thick-cut / Italian-style - 4 slices
  • Oil, cooking - 2 Tbsp
  • Marinated feta (ingredients listed separately) - 4 oz
  • Balsamic Vinaigrette (ingredients listed separately) - 6 Tbsp
Balsamic Vinaigrette:
  • Garlic - 2 cloves , chopped
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Lemon juice - 1 tsp
  • Oil, olive - 4 Tbsp

Prep

  1. Garlic (for feta and vinaigrette) - Chop garlic. (Can be done up to 5 days ahead)

  2. Feta - Cut feta into 1/2” / 1.25 cm cubes. Gently toss with garlic (portion for feta) and transfer to a small bowl or jar. Pour olive oil over feta and marinate for at least 30 minutes and up to 3 days. (Can be done up to 3 days ahead)

  3. Make vinaigrette - Combine garlic (portion for vinaigrette) with vinegar, mustard, honey, and lemon juice. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)

  4. Olives - prep as directed. (Can be done up to 3 days ahead)

  5. Green beans - Trim and cut into 1/2” / 1.25 cm pieces. Place in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 3 days ahead)

  6. Lettuce / Tomatoes - Prep as directed. 

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Make

  1. Cut bread into 1” / 2.5 cm cubes. Heat a skillet or saute pan over medium-high heat. Add cooking oil and bread cubes and toast until golden brown and crisp on all sides, ~5 minutes.

  2. Use a slotted spoon to remove feta from marinade.

  3. To assemble salads, toss together lettuce, tomatoes, green beans, olives, and feta. Add vinaigrette until dressed to your liking. Just before serving, add bread cubes and toss to combine. (Do this at the very last minute so the bread stays crunchy.) Enjoy!

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