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Tomato Feta Panzanella from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 3 votes

Tomato Feta Panzanella

A spin on your favorite panzanella with heirloom tomatoes, ciabatta croutons, tons of fresh briny feta and everyone's favorite herby basil vinaigrette.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish, Salad
Cuisine: Mediterranean
Keyword: panzanella salad, tomato panzanella, tomato feta panzanella, feta panzanella, summer tomato panzanella, panzanella with basil, panzanella with basil vinaigrette
Servings: 8 people
Author: Gaby


  • 3-4 large heirloom tomatoes
  • 1 cup heirloom cherry tomatoes
  • 1-2 sheets feta cheese, drained from the brine
  • Maldon Sea Salt + Freshly cracked black pepper
  • Basil for garnish

For the torn croutons

  • 1/4 loaf ciabatta bread
  • olive oil

For the Basil Vinaigrette

  • 1 small shallot, roughly chopped
  • 2 cups tightly packed basil
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


To make the croutons:

  • Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread is crisp. Remove and use on the salad as needed.

To make the Basil Vinaigrette

  • Combine everything in a blender and blend until smooth. Adjust salt and pepper as needed.

To assemble

  • On a large platter, arrange the tomatoes, torn croutons and chunks of feta cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil