Greek Panzanella Salad
DEBBIE
ingredients
- Olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 hothouse cucumber, unpeeled, seeded, slice 1/4-inch thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, small diced
- 1/2 pound feta cheese, cut in 1/2-inch cubes
- 1/2 cup kalamata olives, pitted
- For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
directions
- 1
Heat 3 tablespoon olive oil in a large saute pan. Add the bread cubes and sprinkle with salt. Cook over low to medium heat, tossing frequently, for 5 - 10 minutes, until nicely browned. Add more olive oil as needed.
- 2
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
- 3
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Source: DEBBIE
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