CookingLight diet CookingLight diet

20-Minute Grilled Heirloom Tomato and Feta Panzanella

Caitlin Bensel
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
By Adam Dolge
July 2018

Spring for 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

Nutritional Information

  • Calories 381
  • Fat 21g
  • Satfat 5g
  • Unsatfat 14g
  • Protein 13g
  • Carbohydrate 39g
  • Fiber 8g
  • Sugars 10g
  • Added sugars 0g
  • Sodium 530mg
  • Calcium 19% DV
  • Potassium 17% DV

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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