- 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
20-Minute Grilled Heirloom Tomato and Feta Panzanella
Caitlin Bensel
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.
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.
