Give bread salad a Mediterranean spin with ATHENOS Feta Greek Panzanella. Feta, Kalamata olives and capers are just the start for this Greek panzanella.
What You Need
Original recipe yields 8 servings
4 cups sourdough bread pieces (1 inch)
2 Tbsp. KRAFT Zesty Italian Dressing
1-1/2 cups halved cherry tomatoes
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup chopped English cucumber s
1/2 cup slivered red onion s
1/2 cup halved Kalamata olives
2 Tbsp. capers
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley
3/4 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
Heat oven to 350°F.
Toss bread with Italian dressing; spread onto rimmed baking sheet sprayed with cooking spray.
Bake 20 to 25 min. or until golden brown, stirring after 15 min. Cool.
Toss bread with remaining ingredients. Let stand 5 min. before serving.
Long thin European or English greenhouse-grown cucumbers, typically sold wrapped in plastic, are virtually seedless. They're milder in flavor than their traditional counterparts.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.