Citrus and Feta Panzanella

Name: Citrus and Feta Panzanella
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 pink grapefruit; 1 white grapefruit; 2 navel oranges; 3 cups (150 g) stale bread, cubed; 1/2 onion, thinly sliced, soaked in water for 15 minutes and drained (see note); 4 oz (115 g) feta cheese, cubed; 1/4 cup (10 g) fresh basil leaves; 1/4 cup (10 g) parsley leaves; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) white wine vinegar

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Preparation 30 min
Servings 4

Végétarien
Sans noix
Sans oeufs

Ingredients

- 1 pink grapefruit
- 1 white grapefruit  
- 2 navel oranges
- 3 cups (150 g) stale bread, cubed
- 1/2 onion, thinly sliced, soaked in water for 15 minutes and drained (see note)
- 4 oz (115 g) feta cheese, cubed
- 1/4 cup (10 g) fresh basil leaves
- 1/4 cup (10 g) parsley leaves
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) white wine vinegar

Preparation

- On a work surface, supreme the citrus by removing the skin, pith and membrane with a knife and divide into skinless sections. Cut the grapefruit sections in half if large. Keep the citrus juice for another use.
- In a bowl, cover the bread with cold water and let soak for 2 minutes. Gently squeeze dry with your hands.
- In a salad bowl, combine all of the ingredients. Season with salt and pepper. Serve immediately.

Note from Ricardo

Onions are soaked in water for a milder flavour.

Personal Note

RICARDO Bamboo Cutting Board

24.99 $

The shape of this cutting board allows for the ingredients, once cut, to be pushed on a plate placed under the side handles. It can also be used as a service platter for sushi, cheeses and cold cuts.

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