Kale Sourdough Panzanella

Serves 4


  • 3 or 4 thick slices sourdough, cubed
  • 3 tablespoons olive oil
  • 1/2 bunch lacinto kale, chopped and massaged with olive oil
  • 1 medium cucumber, sliced into half-circles
  • 2 cups cherry tomatoes, halved or quartered
  • 1/4 red onion, sliced thinly
  • 3/4 cup feta cheese, cubed
  • dijon garlic vinaigrette (below)
  • salt

  1. In a large sauté pan, heat the olive oil. Add the cubed sourdough and a sprinkle of salt, then cook over low-to-medium heat for 10 minutes, tossing frequently, until the bread is nicely toasted.
  2. While the bread is toasting, prepare the dressing (below.)
  3. In a serving bowl, combine the kale, cucumber, tomatoes, onion, feta and toasted sourdough. Top with dressing and toss to combine.

Dijon Vinaigrette


*vinaigrette recipe by Ina Garten

  • 1 clove garlic, minced
  • 1/2 teaspoon dijon mustard
  • 3 tablespoons champagne vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

  1. Simple whisk all ingredients together.