Directions

Preheat the oven to 350° Fahrenheit.
Rinse the vegetables, herbs, and arugula. Set aside.
Dice the ciabatta into 1-inch cubes, then toss with the olive oil and salt. Transfer to a sheet tray in a single layer and bake until it’s barely golden and begins to crisp like a crouton—about 18–20 minutes.
Meanwhile, halve the tomatoes, then quarter and thinly slice the cucumbers. Chiffonade or roughly chop the basil. Set all aside.
Next, use a knife to peel the oranges, trimming away any white pith from the outside. Slice the oranges into rounds, then quarter each round.
Add the chopped veggies, oranges, and basil to a large bowl and toss.
Add the toasted bread to the bowl along with three-fourths of the feta and arugula—you’ll use the rest for presentation before serving. Toss the salad together.
Make the vinaigrette by whisking the olive oil, orange and lemon juices, chili flakes, and salt together until smooth. Pour the vinaigrette over the salad and toss one last time.
Transfer the salad to a large serving bowl and refrigerate for about 1 hour. Just before serving, top the panzanella with the remaining feta and arugula.

Shea McGee’s Citrus Panzanella