Olive Oil Panzanella with Olives and Feta

Posted by in Recipes on Nov 25, 2012 . .

6 Cups Rustic Italian or  French Bread, cut into 1 inch pieces (1/2 to 1 lb)
1/2 Cup Olive Cart Tuscan Herb or Olive Cart South Haven Blend Olive Oil
1 1/2 lbs tomatoes, cored, seeded and cut into 1 inch pieces
3 Tbsp Olive Cart South Haven 25 Year Aged Balsamic
1 Cucumber, peeled, halved lengthwise, seeded and sliced thin
1/3 Cup Cart Kalamato Olives, pitted and roughly chopped
1/2 Cup Crumbled Feta Cheese
1 Shallot, thinly sliced
1/4 Cup chopped Fresh Basil
Olive Cart Michigan Flaked Sea Salt

Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 Tbsp Olive oil and 1/4 tsp salt; arrange bread in a single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15-20 minutes, stirring halfway through. Set aside to cool to room temperature.

Gently toss tomatoes and 1/2 tsp salt in a large bowl. Transfer to colander and set over a bowl; set aside to drain for 15 minutes, tossing occasionally.

Whisk remaining 6 Tbsp of olive oil, Balsamic and 1/4 tsp pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.

Add tomatoes, cucumber, olives, feta, shallots, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.

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