Ingredients
Scale
Panzanella:
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 1 package mini heirloom tomatoes, sliced, 3 cups c
- 1 seedless cucumber, unpeeled, and sliced 1/2-inch thick
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 2 tsps finely minced garlic
- 3 tablespoons red wine vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Tofu feta:
- 1 block firm tofu, cubed
- 1 cup apple cider vinegar
- 1 cup water
- 4 tbsp oregano
- 4 tbsp dill
- basil leaves (optional)
- tarragon (optional)
- salt/pepper as desired
Instructions
- Tofu feta: throw everythig in a jar, set aside. The longer it marinates the better!
- Panzanella: Grill your sliced tomatoes and bread. Slice bread into cubes. throw into a bowl with the remaining ingredients. Drain marinated tofu, crumble with hands. Toss and coat. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1