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Panzanella
with marinated feta / kalamata olives / green beans

Active: 30 Total: 55

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 last featured in a meal plan in 2019.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Marinated Feta:
  • Garlic - 1 clove, minced
  • Cheese, feta - 4 oz
  • Oil, olive - 1/4 cup
Panzanella:
  • Green beans - 12 oz, trimmed and chopped
  • Olives, pitted Kalamata - 1/2 cup, sliced
  • 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
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

Nutrition Facts

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Prep

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

  2. Feta - Slice 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 (portion for feta) 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. Green beans / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  5. Cook green beans - Place green beans in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 5 days ahead)

  6. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Slice 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!

Nutrition Facts

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Reviews

Ratings

Original (23)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (3)

14 reviews

Delicious and easy!

By: Sara
Posted: Sep 11, 2022
Diet: Paleo
0 Helpful

This was fine. Airfried the chicken and croutons (IP airfrier for the chicken is always a winner and the airfrier part of the toaster oven worked really well for the croutons.) Salad was fine - nothing particularly special, but everyone liked it.

By: Jennifer
Posted: Sep 06, 2022
Diet: Original
0 Helpful

Easy and quick. Beets were a good Olive substitute.

By: Caitlin
Posted: Aug 30, 2022
Diet: Vegetarian
0 Helpful

Made original version, left chicken off mine and added plain feta to all. Was yummy and filling

By: Ila
Posted: Aug 25, 2022
Diet: Original
0 Helpful

I really liked this. I should have seasoned the chicken better with s&p before grilling but the dressing was delicious. I like my green beans raw and chopped on salads for the crunch and it’s one less step to do for this meal. Next time I might add some feta and double or triple the dressing.

By: Kristen
Posted: Aug 12, 2022
Diet: Original
0 Helpful

Chicken was especially good and so pretty! I should have seasoned the dressing and chicken a little better before serving (salt). Used a whole wheat baguette for the bread.

By: Emily
Posted: Aug 08, 2022
Diet: Original
0 Helpful