Nearest That I Can Figure Warm Panzanella

“People who love to eat are always the best people”
Julia Child

Cooking out time of year and with fantastic sunny days time to get your grillin’ on…everything tastes better cooked on a grill when the weather cooperates with not having to run in and out bundled up, sit a while, sip a drink and smell like dinner when all is said and done, where is the shame in that amongst friends?  Live it… 

On really busy runaround days meal plans can really get messed up and often result in let’s grab a burger, but our version of a burger is always a homemade blend of beef adorned with whatever we choose, on a homemade burger bun or brioche bun.  So we thawed a couple from the freezer, added a little blue cheese, reshaped into patties, and seasoned both sides while the grill heated up.  What could be easier, oh ya, I forgot the times, you could probably buy them already made up at a meat counter!
I love a great slice of red onion and a buttery soft leaf of lettuce on mine and maybe a little whole grain Dijon, Mike the same but with a good slather of mayo…usually a slice of tomato as well, but so many tomatoes already on the menu we skipped the slices on the burger…

Instead of the regular sides of beans and potato salad etc. I wanted something a bit lighter and with a basket of fresh heirloom tomatoes staring at me Panzanella came to mind, always a favorite around here, this time a version that I saved and adapted from our cooking club’s guest chef, Jamie Oliver…it was wonderful, I would surely make it again so really easy.

Serves 4 and not just for burger night…
8+1/2 ounces feta cheese
1+1/4 pounds mixed tomatoes, slice the largest ones, I had some of those lovely Villagio Marzano (Publix) grape tomatoes and left them whole
1 handful of kalamata olives, pitted
7-8 ounces sourdough
½ bunch of fresh basil and a few fresh oregano leaves, torn
drizzles of olive oil
salt and pepper to season

Cut the feta into large chunks, thickly slice the larger tomatoes, leaving the smaller ones whole, and then
tear the sourdough into chunks.  

Combine the feta cheese, tomatoes, olives, sourdough and a splash of oil in a baking tray.  Season to taste with salt and pepper

Season, then pop it into the oven for 25 or so minutes, or until the tomatoes are tender and the feta is golden at the edges.

Scatter over the basil and serve.

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