Tomato Salad with Toasted Bread and Feta Cheese
Ronnie's Notes
This hearty, substantial take on traditional panzanella salad is a wonderful way to use fabulous fresh summer tomatoes. The dish can stand alone as a meal, but it’s also a good partner for other salads and grain dishes. Or leave out the feta and use it for a meat meal. Crisping the bread prevents it from becoming overly soggy when mixed with the juicy tomatoes and the dressing. Happily, even when it sits for a while and the bread absorbs the liquid this is still quite delicious.
Instructions
Lightly brush the bread on the cut sides with olive oil, using about 1 1/2 tablespoons.
Toast the bread in a toaster oven or grill it on an outdoor grill for 2– per side, or until crispy and lightly browned.
Cut the bread into quarters, place in a bowl and set aside.
Add the tomatoes, feta cheese, red onion, parsley, and dill and toss ingredients.
In a small bowl, whisk the remaining 4 1/2 tablespoons olive oil, 3 tablespoons vinegar, and the mustard.
Pour the dressing over the salad.
Toss and let macerate for at least before serving.
Taste for seasoning and add more vinegar if desired.
Season to taste with pepper.
Makes 4 servings.