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Panzanella (Tuscan Bread Salad)
with marinated feta

Active: 25 Total: 55

For this twist on panzanella (Tuscan bread salad), we make quick toasty bread cubes on the stovetop to give the salad extra crunch. Marinated feta brings great herbal flavors to this fresh, satisfying meal.



Panzanella (Tuscan Bread Salad):
  • Olives, kalamata, pitted - 1/3 cup , sliced
  • Green beans - 1/2 lb , trimmed and chopped
  • Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , chopped
  • Tomatoes, large - 2 , chopped
  • Bread, thick-cut / Italian-style - 4 slices
  • Oil, cooking - 1 Tbsp
  • Rosemary-balsamic dressing (ingredients listed separately) - ~1/4 cup
Rosemary-Balsamic Dressing:
  • Garlic - 2 cloves , minced
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, dijon - 2 tsp
  • Honey - 2 tsp
  • Lemons - 1/2 , juice of
  • Oil, cooking - 1/4 cup
Marinated Feta:
  • Garlic - 1 clove , minced
  • Rosemary - 2 sprigs , chopped
  • Cheese, feta - 4 oz
  • Oil, olive - 1/4 cup


  1. Garlic (for both the dressing and the feta) / Rosemary - Prep as directed. (Can be done up to 3 days ahead)

  2. Feta - Cut feta into 1/2” (1.25 cm) cubes. Gently toss with garlic (just the portion for the feta) and rosemary 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 dressing - Combine garlic (the portion for the dressing), vinegar, mustard, honey and lemon juice. Add oil while whisking. Season with some salt and pepper. (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 (1 1/2 minutes for thinner beans and closer to 2 1/2 minutes for thicker beans). (Can be done up to 3 days ahead)

  6. Lettuce / Tomatoes - Prep as directed. 

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

  2. Remove feta from marinade. (Store the olive oil marinade in the refrigerator and use it the next time you make salad dressing - the rosemary infusion will give it extra flavor.)

  3. To assemble salads, toss lettuce, tomatoes, green beans, olives and feta in dressing. Just before serving, add bread cubes and toss to combine. (Do this last at the last minute so the bread stays nice and crunchy.) Enjoy!



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