One Tray Panzanella bake with Feta & Tomatoes

The one-pot colourful dish that you will mopping up every last drop of. Plus, the clean up is a breeze.



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Mediterranean, Greek


  • ½ loaf of sourdough, cut into large chunks
  • 1 red capsicum, deseeded, cut into wedges
  • 4 large tomatoes, cut into chunks
  • 250g mixed cherry tomatoes
  • 180gm Aphrodite Barrel Aged Feta
  • ¼ cup extra virgin olive oil
  • 2 tbsps good quality balsamic vinegar
  • 2 tbps baby capers
  • ¼ bunch basil, leaves picked, roughly chopped
  • ¼ bunch oregano, leaves picked, roughly chopped


  1. Preheat oven to 220°C (425°F).
  2. Place the bread, capsicum and tomatoes on a large baking tray (sheet). Drizzle 2 tablespoons of the oil over, season with salt and pepper and toss well to combine. Crumble the Feta into large chunks over the top and cook for 15-20 minutes or until golden and crisp.
  3. Meanwhile, place the remaining oil and vinegar in a small bowl and whisk to combine.
  4. Remove the tray from the oven, sprinkle over the capers and herbs and drizzle with the dressing. Set aside for 20-30 minutes for the bread to soak up the juices and serve warm.
Styling by Kirsten Jenkins.