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Bread Salad with Summer Beans and Feta

Erin Kunkel

Servings: 6

Popular in Italy, panzanella is a refreshing salad made with leftover bread and tomatoes that virtually transports you to the rolling Tuscan hillsides. This recipe changes the classic a bit by adding green beans and yellow wax beans, as well as feta cheese. Although it’s not a classic Italian cheese, it adds a wonderful salty quality to the salad. Give this recipe a try the next time you find yourself with leftover stale bread.

This recipe is excerpted from Cooking Confidence.


  • 6 oz. coarse-textured rustic bread, 3 to 4 days old
  • Kosher salt and freshly ground black pepper
  • 1⁄2 lb. green beans, cut into 1-inch pieces
  • 1⁄2 lb. yellow wax beans, cut into 1-inch pieces
  • 3 medium red tomatoes, seeded and cut into 3⁄4-inch dice
  • 3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice
  • 1 small red onion, cut into 1⁄2-inch dice
  • 1⁄4 cup fresh basil leaves, lightly packed
  • 1 Tbs. coarsely chopped fresh oregano
  • 5 Tbs. red-wine vinegar
  • 1⁄3 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 12 oz. feta cheese, coarsely crumbled


  • Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.
  • Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.
  • Place the tomatoes, onions, bread, and cooled green and yellow beans in a large serving bowl. Tear the basil into 1⁄2-inch pieces and toss carefully into the bowl along with the oregano.
  • In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with the crumbled feta on top.

    cooking confidence book


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