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Grilled Heirloom Tomato & Feta Panzanella

Posted on Jul 31, 20

Be sure to use heirloom tomatoes; their rich flavor and vibrant color add a huge wow factor to this salad. Beans bulk it up with fiber and protein.

Ingredients

  • 2 pounds heirloom tomatoes, halved

 

  • 4 ounces French bread, cut into 1-inch slices

 

  • 1/4 cup extra-virgin olive oil, divided

 

  • 1 (3-oz.) block feta cheese

 

  • 1/4 teaspoon kosher salt

 

  • 1/4 teaspoon black pepper

 

  • 1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained

 

  • 1/2 cup thinly sliced red onion

 

  • 1/2 cup chopped fresh basil leaves

 

  • 2 teaspoons red wine vinegar

 

How to Make It

Step 1

Heat a grill to high (450°F to 550°F). Brush tomatoes and bread with 1 tablespoon oil, and place tomatoes, bread, and feta on grates; grill until charred on both sides, 1 to 2 minutes per side. Transfer to a plate, and sprinkle evenly with salt and pepper. Let cool 5 minutes; cut larger tomatoes and bread into chunks.

Step 2

Combine tomatoes, bread, beans, onion, basil, vinegar, and remaining 3 tablespoons oil in a large bowl; gently toss. Divide salad among 4 plates; crumble feta evenly over top. Serve immediately.

 

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