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Greek Panzanella

Ingredients

  • Good olive oil
  • 6 c. French bread cut into 1 inch cubes
  • Kosher Salt
  • 1 English cucumber, unpeeled seeded and sliced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 pt. cherry tomatoes halved
  • 1/2 red onion sliced in half rounds
  • 1/2 lb. feta cheese cut into 1/3 inch cubes
  • 1/2 c. Kalamata olives pitted
  • Vinaigrette:
  • 2 cloves garlic minced
  • 1 tsp. dried oregano
  • 1/2 tsp. Dijon mustard
  • 1/4 c. good red wine vinegar
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 c. good olive oil

Instructions

  • Heat 3 T. olive oil in 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.
  • Place cucumber, red and yellow peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, add the olive oil until completely blended. Pour 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.